Easiest Way to Make Tasty Fish Sausage Piccata for your Bento

Easiest Way to Make Tasty Fish Sausage Piccata for your Bento Delicious, fresh and tasty.

Fish Sausage Piccata for your Bento. Great recipe for Fish Sausage Piccata for your Bento. With fish sausage piccata there's no need to worry about that, plus it's cheap. Some fish sausages are mixed with cheese, so if you buy that type you don't.

Looks so elegant, but is so simple to prepare!

So you say you don't like fish, huh?

Pan fried fish with a smooth lemon sauce, asparagus and crispy smashed potatoes, Fish Piccata is filled with bright zesty flavours and buttery undertones.

You can cook Fish Sausage Piccata for your Bento using 4 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Fish Sausage Piccata for your Bento

1. It’s 1 of Fish sausages.

2. It’s 1 of Egg.

3. Prepare 1 tsp of for each side ★Flour (optional).

4. Prepare 1 tsp of ★Finely grated cheese.

I've seen a lot of Fish Piccata recipes around and I often can't resist taking a peek even though I haven't strayed from this recipe in years. iEcon recently approached me to share with their readers a simple bento recipe tutorial,. iEcon is a grocery retail franchise chain in Singapore, known for his small localised retail outlets.

Piccata is probably most associated with chicken, but a while back I ended up at the blog Proud Italian Cook and found a post for Tilapia Piccata.

At the market I ended up with two fillets of pike, but pretty much any white fish would suit.

The recipe is a straightforward piccata preparation with the requisite.

Fish Sausage Piccata for your Bento instructions

1. Slice the fish sausage into 8-10 pieces, arrange them on a large plate, and sprinkle with flour..

2. Since this step is such a pain, you just need to flour one surface of the sausages. 1 teaspoon of flour should be enough for all 10 slices. Just coat them roughly like in the photo..

3. Lightly season the egg with salt and pepper. If you have some finely grated cheese, add that in as well and make a batter..

4. Dip the fish sausage in the batter. Dip it in quickly so that the flour doesnt flake off..

5. Heat up a lightly oiled frying pan and cook the sausage slices on low-medium..

6. When both sides have cooked, dip each slice in the batter again and continue cooking..

7. Keep repeating this step until the sausage has been dipped 3 times. Serve these sausage slices in your lunch box, they taste delicious with or without ketchup..

8. By the way, if you decide not to coat the sausage in flour, this is how the surface of each slice will look. The coating hasnt adhered as well as the floured versions but these are just the backs so no one is going to see..

Holding sausage sideways and slice all way down one Maggie Wan wrote: Hi Nami-san, your recipes inspired me.

Fish products and sausages are popular in countries such as the Philippines, Thailand, Malaysia, Japan, and China.

The products are often made into fermented fish paste and fish sauce which are used for general cooking.

Rice is used as a filler and the source of carbohydrates for fermentation.

This equiptment has the roasting, dry, steam boiling, cold smoking, hot smoking and refrigeration functions.