Wednesday, June 17, 2009

Escarole and Alaska Pollock Cutlets





Batavian endive, or escarole, broad chicory has broad outer leaves with a crinkled shape. They can be served cooked or used raw in salads with mayonnaise. They don't taste as bitter as Belgain or curly endive. I am sending this to Blogger Secret Ingredient: GREENS hosted by girlichef.

  • 2 Alaska Pollock fillets

  • 1/2 tsp Jiafan rice wine

  • 1/3 tsp White pepper powder

  • 1/3 tsp Salt

  • 200 g All-purpose flour

  • 1 Egg

  • 50-80 g Escarole, sliced thinly

  • 10 g Salt

  • 10 g Chicken bouillon

  • Cooking oil

  • Sweet chilli sauce
  1. Marinade the fish fillets with rice wine, white pepper and 1/3 teaspoon of salt. Set aside for 10 minutes. In a mixing bowl place the flour, egg, greens, salt and chicken bouillon. Well mix. Coat the fish fillets with the batter.

  2. Heat up a skillet over the high heat with some oil. Add in the coated fish fillets and pan-fry until golden brown at the both side. Slice them and serve with sweet chilli sauce.

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