Fried plaice with yummy sauce and white asparagus with sweet-sour miso 

(Dinner 27 June)

Fluffiness of deep-fried plaice became rich and deep dressed with the thickened yummy sauce. Miso was a new experiment for white asparagus. It was so fresh and delicious! 

Fried plaice with yummy sauce

Ingredient for two: a large plaice without borne, 1 tablespoonful starch flower (for dusting), 3 tablespoonful vegetable oil, 1/3 carrot, 1/3 round onion, (if you have 1/3 paprika), 1.5 tablespoonful soy-sauce, 1 tablespoonful mirin (if not,1 teaspoonful sugar), 1 pinch of chilli and black pepper, 1/2 teaspoonful starch flower (for thickening).
Deep-fry plaice
  1. Cut a plaice into 6-7 pieces and put 1/2 teaspoonful salt and dust with starch flower
  2. Heat a large frying pan and add oil, heat it up for 4-5 mins and deep-fry the plaice that the skin is down 
  3. After 3 mins turn over the each plaice and keep frying for another 2 mins. Once each piece got slightly brown and crispy edge, take it out from the oil and place it on the plate with a sheet of kitchen paper to remove out the extra oil
While deep-frying the plaice, boiling asparagus, 
and cooking rice and miso soup
Yummy sauce
  1. Slice carrot, onion, and other veggies into thin string and put into a small pan
  2. Shimmer 1. in 1/2 cup of water with soy-sauce and sugar till they became tender or for 4 mins
  3. Put a teaspoonful starch into a small cup and dissolve with 3 tablespoonful water and add it to 2. 
  4. Boil 3. to thicken

Put the deep-fried plaice on the dish and power the yummy sauce on the top. I added some boiled Okura for garnish but it was unnecessary. 

White asparagus with sweet and sour miso

Ingredients for two: 5-6 pieces of asparagus (a half bunch), 2 teaspoonfuls miso, 1 teaspoonful white vinegar (white wine, cider, rice, etc.), 2 teaspoonful sugar
  1. Cut the bottom of asparagus 4-5cm from the end and peel from top to bottom with a peeler
  2. Boil 2 cups of water in a pan and cook the asparagus for 4 mins
  3. Cut the asparagus into 4cm
  4. Put all the sauce ingredient into a bowl and mix well, then add the asparagus to dress with the sauce
  5. Put them in a small ceramic bowl and add some chopped Shiso leave or flat parsley on the top

In addition, I made tofu with garlic and chinese chives (boil tofu in 1 cup of water with sliced garlic and salt, add some Chinese chive in the end). Also got some pea pod. Boiled in water for 3 mints and add to the cooked rice. It was the seasonal and very sweet and flavoury!!  Today's miso soup ingredient was potato and enoki mushroom.

Total time for preparation: 50 mins
Total cost for two people: 4.20 pounds (1.30 for the plaice, 1.50 for white asparagus, 1.60 for tofu (1/2 for 3.19), 80p for pea pods and other veggies)

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