Satay fish curry



Materials:

Snapper fillets 150 grams
Onions 10 grams
10 grams of green pepper
10 grams of red bell pepper
Batter: 7 tablespoons flour
1 tablespoon cornstarch
1 tablespoon salad oil
Custard powder 1 tsp

Seasoning:

Water 50㏄
1/2 tsp salt
Sugar 1/2 tsp
1 tablespoon rice wine
Barbeque sauce 1 tsp
1 tsp curry powder

Marinade:

Pinch of salt
White pepper
Rice wine 1 tsp
10 grams of cornstarch

Practice:

  1. snapper fillets cut into small pieces, add marinade and marinate for about 5 minutes, and then stick wrapped in batter evenly.
  2 onions, peeled and cut; green pepper, seeded and diced red bell pepper and set aside.
  3. Pour the hot pan slightly more oil into practice Zhashu snapper fillets 1, picked up the drain backup.
  4. The practice of three pot to stay a little oil, saute 2 into practice material, add all the seasonings and stir well, add the practice snapper fillets evenly fry 1

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