White Fish with Oriental Gravy

September 15, 2015

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)

Method

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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