Ingredients:

• 300g Kerabu fish fillet
• 200g tenggiri fish paste
• 12 pcs fresh shitake mushroom

Portuguese sauce:

2 tbsp curry powder, 1 tbsp tomato sauce, 1 tbsp coconut milk, pinch of salt, pepper and corn flour.

Method:

1. Mixes curry powder, tomato sauce, coconut milk and some salt into yellowish Portuguese sauce.
2. Heat oil warmly, add in Portuguese sauce and bring to boil in low heat, thicken.
3. Mixes salt and corn flour with fish paste.
4. Roll up fillet with fish paste and fresh Shitake mushroom.
5. Arrange the fish roll in plate and steam until cooked.
6. Season the fish roll with Portuguese sauce.

back | top