Duplikasi Fish n Co - ADA TIPS BIAR GARING BANGET!
Fish and Chips Saus Jamur Truffle
Fish and Chips with Truffle Mushroom (Fish & Co. Copycat)
Bahan
Truffle Mushroom :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris mixed mushroom (simeiji, champignon, king oyster).
- Panaskan olive oil atau mentega di wajan hingga benar-benar panas, tumis mushroom setengah bagian dulu (agar tidak berair), lalu masukkan sisanya setelah suhu naik lagi.
- Setelah jamur mulai golden, masukkan bawang putih cincang, tumis sebentar agar tidak gosong.
- Tambahkan kaldu sapi bubuk, masak hingga jamur berwarna coklat, cicipi rasanya.
- Masukkan cooking cream, italian seasoning, black pepper, dan garam, aduk rata dan masak hingga mengental.
- Terakhir tambahkan truffle oil dan parsley cincang agar warnanya tetap segar, aduk sebentar saja, sisihkan.
- Bumbui ikan (di sini pakai ikan patin) dengan garam, diamkan sebentar sambil membuat white batter.
- Campurkan tepung terigu rendah gluten dan tepung beras, tambahkan sedikit baking powder dan baking soda agar hasilnya lebih crispy.
- Aduk rata bahan kering, lalu tuangkan soda water dan es batu sedikit demi sedikit sambil diaduk, tambahkan putih telur dan kocok hingga berbusa.
- Lumuri ikan dengan tepung terigu biasa terlebih dahulu agar batter menempel, lalu celupkan ke dalam white batter.
- Goreng dalam minyak panas yang cukup banyak, jangan terlalu sering dibolak-balik di awal, pastikan minyak tetap panas hingga ikan matang dan renyah, lalu angkat dan tiriskan.
- Sajikan ikan goreng dengan saus mayo lemon dan mushroom truffle di atasnya.
Ingredients
FISH, 4 pcs ( choose one from the 3 below ):
Truffle Mushroom :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Slice the mixed mushrooms (shimeji, champignon, king oyster).
- Heat olive oil or butter in a pan until very hot, sauté the mushrooms in two batches so they don't turn watery.
- Once the mushrooms start turning golden, add the chopped garlic and sauté briefly so it doesn't burn.
- Add the beef bouillon powder, cook until the mushrooms turn brown, and taste.
- Add the cooking cream, Italian seasoning, black pepper, and salt, stir well and cook until it thickens.
- Finish with truffle oil and chopped parsley so the color stays fresh, stir briefly, then set aside.
- Season the fish (patin used here) with salt and let it sit while you make the white batter.
- Mix low-gluten flour and rice flour, then add a little baking powder and baking soda for extra crispiness.
- Stir the dry ingredients together, then gradually pour in soda water and ice while stirring, add the egg white, and whisk until frothy.
- Coat the fish with plain flour first so the batter sticks, then dip it into the white batter.
- Deep-fry in plenty of hot oil, don't flip too often at first, keep the oil hot until the fish is cooked through and crispy, then remove and drain.
- Serve the fried fish with lemon mayo sauce and the truffle mushroom on top.
Mode Masak
Duplikasi Fish n Co - ADA TIPS BIAR GARING BANGET!
Duplikasi Fish n Co - ADA TIPS BIAR GARING BANGET!
Bahan
Truffle Mushroom :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris mixed mushroom (simeiji, champignon, king oyster).
- Panaskan olive oil atau mentega di wajan hingga benar-benar panas, tumis mushroom setengah bagian dulu (agar tidak berair), lalu masukkan sisanya setelah suhu naik lagi.
- Setelah jamur mulai golden, masukkan bawang putih cincang, tumis sebentar agar tidak gosong.
- Tambahkan kaldu sapi bubuk, masak hingga jamur berwarna coklat, cicipi rasanya.
- Masukkan cooking cream, italian seasoning, black pepper, dan garam, aduk rata dan masak hingga mengental.
- Terakhir tambahkan truffle oil dan parsley cincang agar warnanya tetap segar, aduk sebentar saja, sisihkan.
- Bumbui ikan (di sini pakai ikan patin) dengan garam, diamkan sebentar sambil membuat white batter.
- Campurkan tepung terigu rendah gluten dan tepung beras, tambahkan sedikit baking powder dan baking soda agar hasilnya lebih crispy.
- Aduk rata bahan kering, lalu tuangkan soda water dan es batu sedikit demi sedikit sambil diaduk, tambahkan putih telur dan kocok hingga berbusa.
- Lumuri ikan dengan tepung terigu biasa terlebih dahulu agar batter menempel, lalu celupkan ke dalam white batter.
- Goreng dalam minyak panas yang cukup banyak, jangan terlalu sering dibolak-balik di awal, pastikan minyak tetap panas hingga ikan matang dan renyah, lalu angkat dan tiriskan.
- Sajikan ikan goreng dengan saus mayo lemon dan mushroom truffle di atasnya.
Ingredients
FISH, 4 pcs ( choose one from the 3 below ):
Truffle Mushroom :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Slice the mixed mushrooms (shimeji, champignon, king oyster).
- Heat olive oil or butter in a pan until very hot, sauté the mushrooms in two batches so they don't turn watery.
- Once the mushrooms start turning golden, add the chopped garlic and sauté briefly so it doesn't burn.
- Add the beef bouillon powder, cook until the mushrooms turn brown, and taste.
- Add the cooking cream, Italian seasoning, black pepper, and salt, stir well and cook until it thickens.
- Finish with truffle oil and chopped parsley so the color stays fresh, stir briefly, then set aside.
- Season the fish (patin used here) with salt and let it sit while you make the white batter.
- Mix low-gluten flour and rice flour, then add a little baking powder and baking soda for extra crispiness.
- Stir the dry ingredients together, then gradually pour in soda water and ice while stirring, add the egg white, and whisk until frothy.
- Coat the fish with plain flour first so the batter sticks, then dip it into the white batter.
- Deep-fry in plenty of hot oil, don't flip too often at first, keep the oil hot until the fish is cooked through and crispy, then remove and drain.
- Serve the fried fish with lemon mayo sauce and the truffle mushroom on top.
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