Recipes
ingredients title
Subi Tempura Pollock Fish Fillets 3 fillets
Mesclun salad 1 pack
Sweet potatoes 600gm
Unsalted butter 100gm
Nutmeg powder 1 tsp
Japanese cucumber 2 stalks
Thousand Island sauce As needed
instructions title
  1. Peel the skin of sweet potatoes and cut into cubes sized 1cm. Put it in the steamer and steam until tender, about 15 minutes.
  2. Move the steamed potatoes into a bowl and add butter with powdered nutmeg and mash well together.
  3. Deep-fry Subi Tempura Pollock Fish Fillets at 180oC for 4 – 5 minutes.
  4. Slice Japanese cucumbers about 1cm thick.
  5. Serve the mashed sweet potato with Subi Tempura Pollock Fish Fillets, Mesclun Salad, Japanese cucumber and Thousand Island sauce.
yellow circle top
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Masak Salad

SWEET & SOUR FISH FILLET
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