11 January 2016

Marukoban on herbal crust


This is one of the most common local fish in Singapore.  I like this fish as for it's taste but it's easy to fillet.  I made a crust with persil and other herbs at home for the crust to make cutlet.

「マルコバンの香草焼き」マルコバンは身が硬く、おろすのが楽しくなるくらにきれいにさばける魚だ。パン粉にパセリやバジルなどの香草を入れて焼き上げた。種類的には青身の魚だが、青物の匂いはあまりしない。カツにすると身がふわっとして美味しい。

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