Steamed Savoury Turnip Meringue & Fish

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Steamed Savoury Turnip Meringue & Fish. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Steamed Savoury Turnip Meringue & Fish is one of the most favored of current trending foods in the world. It is easy, it's quick, it tastes delicious. It is enjoyed by millions daily. They're fine and they look fantastic. Steamed Savoury Turnip Meringue & Fish is something that I have loved my whole life.

Many things affect the quality of taste from Steamed Savoury Turnip Meringue & Fish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Savoury Turnip Meringue & Fish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Steamed Savoury Turnip Meringue & Fish is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Steamed Savoury Turnip Meringue & Fish using 17 ingredients and 7 steps. Here is how you cook it.

It’s getting cold in Melbourne. Warm dishes are more enjoyable. I have posted some Japanese winter dish recipes such as ‘Furofuki Daikon’, simmered Daikon radish with sweet miso sauce. I want to introduce another iconic winter dish. It is ‘Steamed Savoury Turnip Meringue’, which tastes a little bit like Wasabi. This dish can be categorised as a soup just like ‘Chawanmushi’, savoury custard soup. Some people make this dish with grated Daikon instead of Turnip, or just Egg White without Turnip. It’s much easier to cook than it looks.

Ingredients and spices that need to be Take to make Steamed Savoury Turnip Meringue & Fish:

1. 1-2 Turnip *about 300g, peeled and finely grated
2. 1 tablespoon Potato Starch Flour
3. 1 Large Egg White
4. 1-2 White-meat Fish Fillet *about 200g
5. Salt a pinch only
6. 1 tablespoon Sake
7. 5 cm Carrot *thinly sliced into strips
8. 2 Shiitake Mushrooms *thinly sliced
9. 2 tablespoons Edamame Beans (*removed from pods) OR Peas
10. Spring Onion or Mitsuba for garnish
11. <Sauce Ingredients>
12. 1 cup Dashi Stock (OR Water 1cup & Dashi Powder 1/2 teaspoon)
13. 1/2 teaspoon Salt
14. 1 teaspoon Soy Sauce
15. 1 teaspoon MIrin
16. 2 teaspoons Potato Starch Flour
17. 1 tablespoon Water

Steps to make to make Steamed Savoury Turnip Meringue & Fish

1. Cut the Fish Fillets into bite size and place in a bowl. Add a pinch of Salt and Sake to marinate for 10 minutes. Then place the Fish pieces in small heat-proof bowls, cups or ramekins that can be steamed.
2. Peel the skin of Turnip(s) thickly as it is quite bitter near the skin. Then grate finely, place on a colander to drain excess liquid. It will look like snow.
3. Beat the Egg White in a bowl until stiff peaks form. Add a pinch of Salt.
4. Transfer the drained grated Turnip(s) in a large bowl, add Potato Starch Flour and vegetables, mix well to combine. Gently fold in the Egg White.
5. Place the mixture over the Fish in the bowls, then cook in hot steamer or microwave oven. If you use steamer, cook for 10 to 15 minutes or until fish is cooked and the mixture is firm.
6. While steaming, make the sauce. Place Dashi Stock, Salt, Soy Sauce and MIrin in a saucepan and bring it to boil. Mix Potato Starch and Water in a small bowl, add to the sauce gradually mixing constantly and let it thicken.
7. Pour the sauce over the Steamed Turnip Meringue, place some chopped Spring Onion or Mitsuba leaves on top and serve HOT.

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So that's going to wrap it up for this special food How to Make Award-winning Steamed Savoury Turnip Meringue & Fish. Thanks so much for reading. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!