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Milkfish sweet and sour sauce | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

Milkfish : 1 tail
Salt and pepper : a little
potato starch : Appropriate amount
carrot : Appropriate amount
onion : Appropriate amount
Enoki mushroom : Appropriate amount
Mini peppers : 2 pieces
(A) Ketchup : Appropriate amount
(A) Soy sauce : Appropriate amount
(A) Sake : Appropriate amount
(A) Sugar : Appropriate amount
(A) Vinegar : Appropriate amount
(A) Chicken soup base : Appropriate amount

Time required

40minutes

Procedure

1) Handle 01:32
Drop your head and take out your internal organs. Rinse the belly with water and remove blood. Take the scales with a plow and cut them into three pieces.
2) Separate yourself and make sashimi 07:40
Drop the sickle and plow the abdomen. Remove the bloody bone, pull the skin and slice it thinly. Serve and serve sashimi.
3) Preparation of fillet 09:40
Sprinkle salt on the fillet and let sit for 10 minutes. Wipe off the water with paper and sprinkle with salt and pepper. Sprinkle with potato starch.
4) Make sweet and sour sauce 10:10
Mix (A) to make sweet and sour sauce. Shred the carrots and slice the onions. Take the enoki mushroom stones, wash the soil with water, and remove the pepper seeds. Put the oil in a frying pan, fry the hardest ones in order, and when cooked, add the sweet and sour sauce.
5) Finish 12:21
Spread the oil in another frying pan and fry the milkfish. Drain the oil, serve on a plate, and add sweet and sour sauce.

Point

Since fish hurt from the internal organs, it is better to take out the internal organs and keep them clean even if you do not eat them immediately.
It is better to turn the cutting edge upward so that the plow pull will float slightly.
Milkfish is better cooked.
Sashimi has a texture like yellowtail.
There are many bones near the skin, so you should handle it carefully.
The amount of ketchup, soy sauce, and sake should be the same, and the amount of sugar should be a little higher.