How to Cook Yummy Fish Somay with Spicy Peanut sauce

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It's long been said that the best method to a guy's heart is through his belly. But men aren't the just one who like an excellent dish. Cooking is not just a technical skill, it's a life task that you use on a daily basis. Right here, Fish Somay with Spicy Peanut sauce dish to exercise as well as enhance your cooking skills as well as make you even better at it.

Fish Somay with Spicy Peanut sauce

Fish Somay with Spicy Peanut sauce

To cook Fish Somay with Spicy Peanut sauce you only need 17 ingredients and 7 steps. Here is how you do it.

Ingredients of Fish Somay with Spicy Peanut sauce :

  1. Use fish somay.
  2. You need spanish mackerel or any white fish.
  3. You need to prepare cornstrach.
  4. Provide garlic.
  5. Provide grated squash.
  6. Prepare salt.
  7. You need egg.
  8. Use spring onion, thinly slice.
  9. You need dumpling wrap.
  10. Prepare spicy peanut sauce.
  11. Prepare ground toasted peanut.
  12. Provide garlic.
  13. Prepare soy sauce.
  14. Prepare brown sugar.
  15. You need red chilly.
  16. Use shallot.
  17. You need to prepare water.

Short Tips:

Prep work is a really important part of food preparation. You intend to see to it you have every item you could need. You likewise want to make certain you have all the supplies you might need. You do not want to remain in the center of a meal and discover you are missing something essential.

step by step :Fish Somay with Spicy Peanut sauce

  1. Prepare steamer, boiled water.
  2. Place the somay igredients in a food processor, and grind a little, not too smooth.
  3. Fill the dumpling wrap with somay paste.
  4. Put in the steamer for 20 minutes.
  5. The sauce, put everything the food processor and grind untul the consistency you want, and then boil it wit a little water until a litlle thicker.
  6. At the end give a pinch of salt and pepper.
  7. Serve with hard boiled egg, boiled/roasted potato and a little bit lime squeeze.

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How to Cook Yummy Fish Somay with Spicy Peanut sauce
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