Whitefish with Plums
A light and mildly plum flavored seafood dish.
20min
175kcal
787mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Cut the whitefish in half, very lightly cover in salt and set aside for 10 minutes. Lightly cover in flour.
-
Cut the bell pepper into 1 cm (1/2 in) widths. Boil the green beans in lightly salted water, remove and cut in half.
- Remove the large pit from the umeboshi and mash.
-
Place (A) in a lidded microwave-safe container. Cover and microwave for 30 seconds (500 W). Add in (3) and mix well.
-
Fill a fry pan with 1 cm of vegetable oil and heat over medium. Fry (1) and soak in (4).
- Arrange (5) on a plate. Garnish with (2).
Cooking Basics
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Green beans - draining
After boiling, transfer the green beans to an all-purpose strainer or colander to cool. This process is called "okaage" in Japanese. Placing the green beans in water to cool will cause them to become soggy. This method is recommended for snow peas, broccoli and green asparagus as well.
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