Culinary Art Kitchen 2023.July
Ingredients
| Hamo (boned) | 2 pieces (70g each) ... Cut in half |
Preparation
| Salt & Pepper | To taste |
| Flour | As needed |
| Salad oil | As needed |
| Butter | 10g |
Tomato Sauce
| Tomato | 120g ... Blanched, deseeded, and diced into 1cm pieces |
| Basil | 8 leaves ... Diced into 5mm pieces |
| Garlic | 1/2 clove ... Grated |
| Honey | 1.5 teaspoons or more |
| White wine vinegar | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt & Pepper | To taste |
Garnish
| Baby leaves, frill lettuce | As needed |
Instructions
- Add all the tomato sauce ingredients to an empty jar, close the lid tightly, and shake well (store in the refrigerator).
- Season the hamo with salt and pepper, coat it evenly with flour, and tap off any excess.
- Heat salad oil and butter in a frying pan. When the oil turns brownish, place the hamo flesh side down to sear. Flip to sear the skin side until crispy, then drain the