Green Chillis filled with Pork and Fish ( Canton style)
P R O F I L E
260
Chilled 4°C
1 Portion
From Raw
Stage 1
- 01:20
- 90 %
- 80 %
R E C I P E
| 90 | g | Pork minced |
| 30 | g | White Fish Fillet minced |
| 10 | g | Corn Starch |
| 1 | pcs | Egg white |
| 10 | g | Yellow Rice Wine |
| 5 | g | Soy Sauce |
| 5 | g | Sesame Oil |
| 1 | pinch | Salt |
| 150 | g | Green Chillis |
| 1 | tbs | Spring Onions sliced |
| 1 | tsp | Red Chilli sliced |
| Ingredients | ||
| Mix all ingredients (except the green chillis and only half of the starch) well together. Cut the green chillis in half and scrape out the seeds, dust them with the rest of the starch. Stuff the green chillis with the pork mixture. Place them on the tray. |
| 1. Food Preparation |
| Cook as per oven profile. |
| 2. Cooking Instruction |
| Remove the cooked food from the tray and serve garnished with the spring onions and red chilli. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
