White Fish Topped with Vegetable Souffle

A really authentic Japanese dish.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4

Ingredients

Turnips (medium) 2
Egg whites 2
White fish fillets (such as cod) 2
Shiitake mushrooms 4
Leeks 1
Spring onion 1
Ginger 1 thumb
Salt a little
Oil as required
Sauce:
Dashi broth 200ml
Soy sauce 1.5 tbsp
Mirin 2 tsp
Potato starch in a bit of water 1 tbsp each

Method

1
Thickly peel the turnips and chop the leeks into 4. Finely chop the spring onions, and cut the mushrooms in half.
2
Sprinkle the fish with the salt and keep aside for 1-2 hours to dry out a little. Pat dry.
3
Put the oil in the frying pan and add the fish. Fry to brown only then remove.
4
Fry the mushrooms and leeks until browned.
5
Put the roughly chopped spring onion in a bowl and half the grated ginger (squeeze out some of the juice) and mix well.
6
Arrange the fish and Step 4 attractively on a dish.
7
Put the salt into the egg whites and whisk.
8
Grate the turnip and squeeze out some moisture. Mix into the meringue and pour over the dish at Step 6. Put into a steamer for 7-8 minutes.
9
In the meantime, put the dashi broth, mirin and soy sauce into a pan and bring to the boil. Add the potato starch in water to thicken the sauce.
10
Pour the sauce over Step 8 and top with a pinch of Step 5. It's now ready to serve.

Tips & Note

●Take the time to grate the turnip at Step 8, as a blender will leave it too coarse.

White Fish Topped with Vegetable Souffle

A really authentic Japanese dish.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Ingredients

Turnips (medium) 2
Egg whites 2
White fish fillets (such as cod) 2
Shiitake mushrooms 4
Leeks 1
Spring onion 1
Ginger 1 thumb
Salt a little
Oil as required
Sauce:
Dashi broth 200ml
Soy sauce 1.5 tbsp
Mirin 2 tsp
Potato starch in a bit of water 1 tbsp each

White Fish Topped with Vegetable Souffle

Recipe ID :351 Posted on 20 APR 2015

Serves 4

views 1,589
printed 133

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A really authentic Japanese dish.

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Ingredients

Print Ingredients Email Ingredients
2
2
2
4
1
1
1 thumb
a little
as required
200ml
1.5 tbsp
2 tsp
1 tbsp each

Method

1
Thickly peel the turnips and chop the leeks into 4. Finely chop the spring onions, and cut the mushrooms in half.
2
Sprinkle the fish with the salt and keep aside for 1-2 hours to dry out a little. Pat dry.
3
Put the oil in the frying pan and add the fish. Fry to brown only then remove.
4
Fry the mushrooms and leeks until browned.
5
Put the roughly chopped spring onion in a bowl and half the grated ginger (squeeze out some of the juice) and mix well.
6
Arrange the fish and Step 4 attractively on a dish.
7
Put the salt into the egg whites and whisk.
8
Grate the turnip and squeeze out some moisture. Mix into the meringue and pour over the dish at Step 6. Put into a steamer for 7-8 minutes.
9
In the meantime, put the dashi broth, mirin and soy sauce into a pan and bring to the boil. Add the potato starch in water to thicken the sauce.
10
Pour the sauce over Step 8 and top with a pinch of Step 5. It's now ready to serve.

Tips & Note

●Take the time to grate the turnip at Step 8, as a blender will leave it too coarse.

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