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White fish with oriental gravy


Makes 2 servings.

Ingredients (Fish)

Any type of fish (boneless): 100g

Water or chicken stock: 100ml

Hot Jelly Base: 3g (approx 1.5 teaspoon)

Protein powder: 6g (1 sachet)

Cooking wine (e.g. Shaoxing/Hua diao): 1 tablespoon

Sugar: 0.5 tablespoon

Ingredients (Gravy)

Protein powder: 3g (0.5 sachet)

Hot water: 20ml

Toromi smile: 0.3g (1/10 sachet)

  1. Place fish and water/soup stock into blender. Blend until smooth.
  2. Add the rest of the ingredients for fish. Blend again for 1 minute.
  3. Pour the blended mixture into a pan and heat it up until boiling point.
  4. Switch off the heat and pour hot mixture into a food mould/baking tray. 
  5. Let the mixture cool down and pour solidified fish fillet onto a plate.
  6. Cut into bite-size portions. 

To make thickened gravy, 

  1. Add protein powder to hot water and stir until combined.
  2. Add Toromi smile to the mixture and stir until thickener is well incorporated.
  3. It will take a while to thicken. Wait for 10 minutes and stir again. You should see the gravy thickening up the second time you stir.

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