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Monday, July 5, 2010

Furikake fish

The sumptuous fish I had in Fish and Co left a lingering memory and an encore performance is needed to shake off the longing. Furthermore, those furikake impulsively hoarded from a previous impromptu Daiso visit need consuming quickly. The oriental flavor of the salmon furikake envelopes the pink snapper and Mediterranean couscous cooked with raisins and olive oil gives it an international appeal. Sounds weird but surprisingly refreshing.

4 snapper fillet
1 packet of furikake

Coat both sides of the snapper withfurikake and pan fry on oiled pan in medium heat.
Fish is cooked when toothpick pierces through easily.

Serve on a bed of rice or couscous.

Provided you don't make the furikake from scratch, this dish is a breeze to make

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