Crispy Natto & Fluffy, Crusty Cod
Prepare stir fry nattos: 3 boxes of natto Soy sauce or salt to taste Miso (optional) Scallion Chi Chi Pepper Extra Hot Crunchy chili oil
Let’s prepare the sauce - 2 tablespoons of soy sauce 1 tablespoon of sesame oil 1 teaspoon of chicken bouillon 2 tablespoons of rice wine or white wine 1 pinch of sugar Mix it well for later use
Cook the fish: Vegetable oil Chopped ginger Chopped garlic Fish fillet ( prefer thick ones )
Natto is fermented soybeans, a traditional Japanese and Chinese food. It is the best source of vitamin K2 and contains spore probiotics that are not found in other probiotic foods. Some people may hesitate to try this nutritious food because of its slimy texture, so I brown it with oil and soy sauce, and it becomes crisp and flavorful. It tastes creamy and nutty! Blend the natto with a food processor, brown them in high heat, add 1 teaspoon of miso, 1 tablespoon of soy sauce or some salt to taste, add some scallion. Cook it until it’s nice and crisp, about 10 to 15 minutes, use a bowl mix with some Chi Chi Pepper, extra hot, Crunchy chili oil, made with olive oil and Thai bird eye chili. It's very hot, crunchy, and tasty!
Use high heat to heat up the oil, add ginger and garlic, cook them until they are lightly browned. Add the fish fillet, any type of fish is good, choose the thick ones, here I use cod with bones still in it. Keep the high heat and sear every side of the fish. When its surface is slightly brown and crisp, add the sauce we made earlier, drizzle evenly on the fish, use a spoon to baste the sauce, turn the heat to medium, small, cover the lid and let it shimmer for 8 to 10 minutes, it depends on how thick your fish is. Place the fish fillet in a plate, sprinkle on some of the nattos, garnish with scallions. Let’s have a bite, the fish meat is so fluffy and melted in the mouth. The browned natto is nutty and crusty, it’s a perfect mix.
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