Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, steamed savoury turnip meringue & fish. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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.

Steamed Savoury Turnip Meringue & Fish is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Steamed Savoury Turnip Meringue & Fish is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have steamed savoury turnip meringue & fish using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Steamed Savoury Turnip Meringue & Fish:

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

I want to introduce another iconic winter dish. It is 'Steamed Savoury Turnip Meringue', which. 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.

Instructions 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.

It is 'Steamed Savoury Turnip Meringue', which. Garnish with spring onion and serve hot. When you see the word cake, you probably don't think of ingredients like daikon radish, bacon, and sausages. But that's exactly what goes into law bok gow, Chinese turnip cake.*Made with rice flour and grated daikon radish, turnip cake is a Lunar New Year staple, especially in Hong Kong and the Southern regions of China. It's also a very common dim sum dish, where it's usually served pan-fried.

So that’s going to wrap it up for this special food steamed savoury turnip meringue & fish recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!