Grill Dolly with Panang sauce - miso.
Ingredient
1. Fish Kerry 200 grams.
2. Potatoes, boil 20 grams.
3. Asparagus 10 grams.
4. Spinach 20 grams.
5. Onion, chopped 30 gm.
6. Panang Curry paste 20 gm.
. 7 30 g of fresh coconut milk.
. 8 5 grams of sugar.
9. Sauce 5 grams.
. 10 5 grams of red pepper.
. 11 10 grams of white wine.
12. Salt - pepper 5 grams.
. 13 10 g of olive oil.
14. Sauce Lee Perrine 5 grams.
15. Mustard 5 grams.
. 16 5 grams of butter.
How to do it.
1. Marinate fish with Kerry Lee Perrine sauce, white wine, salt, pepper and mustard marinade for about 3-5 minutes to roll the grill with 170-degree heat.
2. Phad Panang curry, coconut milk, bell pepper and onion to crack it. Season with fish sauce and palm sugar sauce and miso.
3. Fried vegetable with butter, onion, chopped frames with white wine. With potatoes and spinach. Then topped with Panang sauce, miso, and sweet red pepper, chopped
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