Japanese smoke haddock fillets in sake rice wine and umani paste
Introduce
Chef :
Takeda Katsuyori
Japanese smoke haddock fillets in sake rice wine and umani paste
steamed in the wok little cold water cover the fish
steam for 25 mins .
then tasty make sure it hot inside
but to one side cover with tin foil.
the ginger garlic thai sweet chilli prawns dice onions chilli past tomato puree into wok cook for 10 mins pure over the fish
Cooking instructions
* Step 1
My own made japanese soup
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