Ingredient and Portion
Curry fish floss with seaweed
Submit Recipe
1. 4 tins of light oil/brine tuna chunk
2. shredded seaweed
2. shredded seaweed
Seasoning
1. curry powder 4 tablespoon
2. fish sauce or soy sauce 4 tablespoon
3. sugar 4 tablespoon and pinch of salt
you may add or decrease on the amount of seasoning, it has to depend on individual's flavour, this is only a guideline.
2. fish sauce or soy sauce 4 tablespoon
3. sugar 4 tablespoon and pinch of salt
you may add or decrease on the amount of seasoning, it has to depend on individual's flavour, this is only a guideline.
Method
1. drain all liquid from the tuna chunk
2. crumble them all
3. heat up a wok without any oil
4. stir-fry crumble tuna till dry in touch
5. put in all seasoning, continue to stir-fry till the seasoning is fully absorbed.
6. carry on stir-fry the tuna till it is completely dry not burnt
7. then add in shredded seaweed and toss, leave the flame and let it cool down
8. wait till it is complete cooled down, it is ready to be canned or bottled.
2. crumble them all
3. heat up a wok without any oil
4. stir-fry crumble tuna till dry in touch
5. put in all seasoning, continue to stir-fry till the seasoning is fully absorbed.
6. carry on stir-fry the tuna till it is completely dry not burnt
7. then add in shredded seaweed and toss, leave the flame and let it cool down
8. wait till it is complete cooled down, it is ready to be canned or bottled.
Tips
1. my preference for tuna chunks are half in light oil and half in water or brine.
2. if you use all brine/water, it may need to add a bit of oil while stir-fry, otherwise it may be too dry to taste.
3. all fish sauce or soy sauce are depend on individual's preference, half each is also fine.
2. if you use all brine/water, it may need to add a bit of oil while stir-fry, otherwise it may be too dry to taste.
3. all fish sauce or soy sauce are depend on individual's preference, half each is also fine.
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