Cod lettuce wrap
By adding batter to the fish, you can mix the sauce well. The trick to pulling cod skin is to move the knife and move the cod skin to the left and right without moving it.
How to make it
1
Remove the silver cod skin and chop it finely. Toss this together with salt, pepper, egg whites and potato starch.
2
Heat 100cc of frying oil in a frying pan and pour in the cod [1], diced bamboo shoots, shiitake mushrooms, and asparagus into the oil. Once the surface is heated, drain the oil.
3
Heat the scallion oil in a frying pan again, add <A> and mix with a spoon, emulsifying it. Add the ingredients that have been greased in oil here, mix well and stir-fry.
4
Once the water has disappeared, add thinly sliced lemon to give it a sour taste.
5
To finish off, serve it on drained lettuce and it's finished. Enjoy with lettuce.
Ingredients for 2 people
-
- Silver cod
- 150g
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Egg white
- 1 tablespoon
-
- potato starch
- 1 tsp
-
- Fried oil
- 100cc
-
- bamboo shoots
- 20g
-
- Shiitake
- 20g
-
- asparagus
- 20g
-
- Scallion oil
- 1 tablespoon
-
[A]
- Red chili pepper
- Small amount
-
- Saikyo Miso
- 2 tbsp
-
- Chinese soup
- 1 tablespoon
-
- soy sauce
- 1 tsp
-
- lemon
- Appropriate amount
-
- lettuce
- Appropriate amount
[PR]
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