Tag-Archive for » Panko Flakes «
I found this during my recipe swap it was from another zaar member who was not in my group, so I tagged it try and it was excellent. I made a couple of changes, I did the ingredients the recipe stated, then when the fish was just about cooked I removed and topped with the panko flakes. I then placed under the grill for a couple of minutes to crisp them even better, and to give a more golden brown colour than just from the pan. I poured sauce on the plate and then topped it with the salmon. So I could enjoy the crispness of the flakes as well as the taste of the fabulous sauce. If you want to read more reviews or see more more photos of this recipe click here.If you have seen my recent post on my cheese and cutting boards yo
u will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese board
Ingredients
16 Ounces salmon fillet (1-inch thick)
1/4 Cup miso
1/4 Cup rice vinegar
1/4 Cup sake
2 Tablespoons light brown sugar
2 Tablespoons sugar
1 Tablespoon soy sauce
1 Teaspoon freshly grated gingerroot
1/2 Cup panko
Method
1. In shallow dish, combine miso, rice vinegar, sake, light brown sugar, sugar, soy sauce and ginger to create marinade. Place salmon skin up into dish and marinade for at least 30 minutes and up to 2 hours.
2. Preheat oven to 400°F.
3. Remove salmon and shake off excess marinade. Place fish meat up on baking dish or roasting pan lined with aluminum foil and bake for about 10-12 minutes. Toast bread crumbs in non-stick pan for about 2 minutes till golden brown and then sprinkle on top of salmon about 2 minutes before fish is done. In small saucepan, warm the leftover marinade into a condensed sauce and drizzle on or around your salmon.
I served mine with Japanese style spinach.
All photos taken by me unless otherwise stated.
This is super simple on the table in about 30Min’s and tastes wonderful. You can use whatever is your favourite white fish, John Dory, Perch, Cod, Bream etc.. I made this with panko flakes ( A Japanese breadcrumb available at some supermarkets and most Asian supermarkets.) so am not sure how crispy it will come out with regular breadcrumbs.
If you have see
n my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese board
Ingredients
2 Cups panko flakes
2 Red chilies, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons lemon rind, finely grated
60g Butter melted
4 White fish fillets
1 Tablespoon lemon juice (approx)
Coconut Rice
11/2 Cups white rice (I used Jasmine)
1 Cup water
400ml Coconut cream
1 Teaspoon sugar
2 Green onions, sliced thinly
Method
Pre-Heat oven to 200c
Coconut Rice
1. Start with the rice.
2. Rinse rice under cold water until water runs clear; drain
3. Combine rice with water, cream and sugar in a saucepan, bring to the boil, stirring occasionally.
4. Reduce heat; simmer covered, 15-20 Min’s or until rice is tender, stir from time to time to prevent rice from sticking to the bottom of the pan.
5. Remove from heat and stand covered for 5 Min’s, stir in green onion, reserving a few to use as a garnish for the top.
For the Fish
1. While rice is cooking combine panko flakes, chili, garlic, rind and butter in a bowl.
2. Place fish on an oiled tray or oven proof dish; Drizzle fish with lemon juice, pat crumb mixture onto fish.
3. Cook uncovered 10-15 Min’s or until fish is cooked through, if using thin fillets that will cook quick so that the topping will not brown and crisp, just turn the grill on for a few minutes towards the end of cooking to brown.
My Fish cooked perfectly in 15 minutes and gave a wonderful brown crispy coating to the topping.
To serve: Place fish on plate serve rice on the side garnish rice with green onion.
All photos taken by me unless otherwise stated.
