Fried fish fish with shallot,onion and spring onion

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Ingredients

1. Fish fillet
2. Shallots
3. ONion
4. Spring onion
5. Mince garlic
6. Salt
7. Chicken powder
8. Oil

Steps

1. Pat dry the fish fillet with kitchen towel,cut and marinade with some salt or chicken powder

   
   
2. Rinse the shallot,onion,spring onions,drain well,dice the shallot,cut the onion into wedges, section the spring onion

   
   
3. Heat oil in a wok,saute mince garlic, shallot,onion and spring onion until fragrant,removed

   
   
4. Blanch the shallot,onion,and spring onion for 20 second,drain well set aside

   
   
5. Heat oil in a wok,deep fry the fillet and set aside

   
   
6. Fry shallot,and spring onion saute until fragrant,add the fillet. And stir fry over high heat until done

   
   
7. Serve and enjoy

Fish Fillet And Pineapple In Sambal Sauce

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Easy And Quick With Ready To Use Ways Brand Sambal Sauce

Ingredients

1. 10 fish fillet
2. 3 tbsp Of corn flour
3. Salt
4. 1 bottle (200 g) Sambal Sauce
5. 1 tsp Of sugar
6. 1 tbsp Of soy sauce
7. 2 small kalamansi juice or a lime juice
8. 3 onion

”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor

 

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My mom's Karaage seems its burned. But it's not! Because she marinade chicken with soy sauce, it makes the Karaage...more

 Studio AI Tokyo Japanese Cooking Class

Ingredients

1. ☆Marinade Chicken☆
2. 300 g Chicken thigh (about 1)
3. 2 Table spoon Soy sauce
4. 1 Table spoon Mirin
5. 1 Table spoon cooking Sake
6. 1 Table spoon grated Ginger
7. 1 Tea spoon grate Garic
8. ☆For Fring☆
9. 3 Table spoon Potato starch (corn starch can be alternative)
10. Oil to fry Chicken
11. ☆For Garnishing and Eating☆
12. Shiso leaves as needed
13. Grated daikon radish

Steps

1. ☆Marinade☆ Cut Chicken thigh into 5〜6 cm cubes (2 inches), and put in zip lock bag with all the ingredients for Marinade. Let it sit for 1 〜 2 hours in refrigerator.

    

    
2. After the Chicken is marinated, place the Chicken on kitchen paper to take off excess marinade.

    

    
3. Place the Potato starch on a plate to coat the chicken.

    

    
4. Heat oil to 180℃ (350℉) and fry chicken until its thoroughly cooked.

    

    
5. Plate with Shiso leaves and grated Daikon radish.

    

    

”Shio Karaage ” the Japanese Fried Chicken salt flavor

I love Shoyu (soy sauce) Karaage, but this Shio (salt) one is really good as well. I love to make it peppery with ...more

 Studio AI Tokyo Japanese Cooking Class

Ingredients

1. 100 g Chicken Thigh
2. ☆Marinade☆
3. 1 Table Spoon Sake
4. 1 Tea Spoon Salt
5. 1 Pinch Sugar
6. 2 Tea Spoon Freshly ground black pepper
7. 1/2 Tea Spoon Grinded garlic
8. 1/2 Tea Spoon Grinded ginger
9. ☆For Frying☆
10. 3 Table spoon Potato starch (corn starch can be alternative)
11. Oil to fry

Steps

1. ☆Marinade☆ Cut Chicken thigh into 5〜6 cm cubes (2 inches), and put in zip lock bag with all the ingredients for Marinade. Let it sit for 1 〜 2 hours in refrigerator.

    

    
2. After the Chicken is marinated, place the Chicken on kitchen paper to take off excess marinade.

    

    
3. Place the Potato starch on a plate to coat the chicken.

    

    
4. Heat oil to 180℃ (350℉) and fry chicken until its thoroughly cooked.

    

    
5. Plate and serve