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Ingredients Jump to Instructions ↓

  1. 250 g 2 rolls, vacuum packed

  2. 150 g 50 g 50 g 2 tbsp Cream

  3. 2 tbsp 1 tbsp White pepper to taste Sauce Mix Premium Oyster Sauce

  4. 2 tbsp Water

  5. 150 ml

Instructions Jump to Ingredients ↑

  1. Mix garoupa fillet with marinade. Stir-fry Shanghai rice cake in 2 tbsp oil for a while. Add all ingredients and stir well slightly. Stir in seasoning mix, cover and cook on low heat for about 5 minutes until sauce thickens. Stir in white wine and fresh cream. Sprinkle with chopped parsley.

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