Braised & Fried Fish Tongue

A delicious dish with a strong home flavor. With its delicious taste, the bone removal fillet fish tongue-a productive feature of Oka Foods products, for chef cook to create a variety of dishes that are extremely attractive.

Name

• Braised & Fried Fish Tongue
• Time: 30m (appr.)

Ingredients

• Oka Foods boneless buffalo tongue fish fillet bag (300g) or grilled buffalo tongue fish bag (300g)
• 30 cc soy sauce
• 30 cc of white alcohol
• 1 tbsp sugar
• 4-5 slices of ginger
• 1 tbsp Mirin sweet wine

Directions

• Step 1: Thaw grilled or plus fish tongue bag.
• Step 2: Mix 30cc soy sauce + 30cc white wine + sugar + 15cc water. Put the mix onto hot pan with some gingers. When the soy sauce is just boiling and bubbling, put the fish to cook.
• Step 3: While cooking, cover with aluminum foil right on the fish, not use swinging lid. There are 2 reasons, 1) to keep the fish from moving when the soy sauce is boiling, 2) to let the soy sauce boil when it touches the surface of the fish, allowing the fish to soak evenly and get the color of the wings. beautiful cockroaches. This is the basic Japanese cooking technique.
• Step 4: After cooking 10p-15p over medium heat, you can turn the fish over if you want, then add mirin, a popular seasoning in Japanese, made from malt, rice, fermented glutinous rice and sugar, to have our dish beautiful shiny color and keep fish from breaking.
• Step 5: Cook more about 1-2m then turn off the heat, put on a plate and enjoy with hot rice.

Photos