Basa fish and cashew nuts served with sweet corn puree

Overview

Learn a Japanese recipe for French cuisine. I find it very interesting. The expensive sea bass in the original recipe was replaced with cheap pangasius meat, and the total cost did not exceed 20 yuan.

Tags

• foreign cuisine
• western food
• basa fish with skin
• bread flour
• corn
• cream
• egg yolk
• mushrooms
• onions
• potato chips
• cashew nuts
• chopped parsley
• corn silk
• curry powder
• lemon juice
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 The main materials are ready.

   

2. 2 Wash and dice mushrooms;

   

3. 3 Add a little oil and fry until cooked, then leave to cool;

   

4. 4 Use a food processor to chop cashews into coarse pieces and set aside;

   

5. 5 Mix all the ingredients for cashew nut mixture and cream and set aside;

   

6. 6 To make corn puree, first chop an appropriate amount of onions, add a little oil and stir-fry in a pan;

   

7. 7 Add cream and a little water and simmer;

   

8. 8 Add corn and sprinkle with salt and pepper. Cook until the corn is cooked;

   

9. 9 Place the cooked corn into a food processor and puree until smooth. You can adjust the consistency with water and cream according to personal preference, and season with pepper and salt;

   

10. 10 Set aside after the corn puree is ready. Then cook the pangasius, cut it into two pieces of the same size, and sprinkle with salt and pepper;

    

11. 11 Add salad oil to the pot and fry the fish skin incision until it turns color;

    

12. 12 Then apply about 30g of cashew mixed cream on the fish skin, and bake in a preheated oven at 180 degrees until cooked;

    

13. 13 While the fish is in the oven, make the soy sauce cream sauce. Pour the water into a pot and bring it to a boil. Then stir in the cream little by little to form a sticky sauce. Add the soy sauce and lemon juice and mix well;

    

14. 14 Cut the potatoes into thin slices, fry them in oil and drain.

    

15. 15 Fry the corn silks thoroughly and drain the oil.

    

16. 16 Spread 50g of mashed corn on the plate and place the grilled pangasius on top. Place fried potato slices and corn silk on top, then drizzle soy sauce cream sauce around it, and this French dish is complete.