Culinary Art Kitchen 2010.Oct.
Ingredients
| White fish |
4 fillets ... Butterfly-cut and season with salt and pepper |
| Flour |
As needed |
| Salad oil |
2 teaspoons |
| Butter |
15g |
| Sweet potato |
120g ... Slice into rounds, soak in water, steam, and mash. |
| Egg white |
1 piece |
Seasoning
Condiments
| Sugar |
1/2 tablespoon |
| Salt |
Pinch |
Instructions
- Lightly coat the white fish with flour, heat oil in a frying pan, and cook on both sides.
- Add butter at the end to enhance the aroma.
- Place cooking paper on a baking tray and arrange the cooked fish from step 2.
- Whip egg white with the condiments until stiff peaks form, then gently fold in the mashed sweet potato.
- Stuff the mixture from step 4 into the butterfly-cut opening of the fish and briefly grill.
- Plate the fish and garnish with crispy fried sweet potato, carrot, and shimeji mushrooms.