2. Pat the fillets dry with paper towels. Place some of miso marinade from Step #1 on the bottom of a deep dish and lay the fillets on top. Slather the fillets with the remaining miso marinade. Cover tightly with plastic wrap and keep in the fridge overnight.
3. Preheat oven to 200C degree. Remove the fillets from the marinade, wipe off any excess marinade with your fingers - do not rinse them off - and place them on a baking pan lined with parchment paper. The fish should be placed skin side up (if any).
4. Grill until the surface of the fillets turns nicely brown (it should take about 15 min) or until the fish is opaque and flakes easily with a fork.
1. Measure carefully, placing all ingredients in your home bakery machine in the order recommended by the manufacturer. Select Dough/Manual cycle and press start. While the machine is making the dough, prepare the filling : In a small pot, pour leftover curry or ready-made curry and bring to a boil. Turn the heat to low, add the sifted flour. Thicken into a sauce. Let it cool down to room temperature and set aside.
2. When the cycle is complete, remove dough from the bread machine and place on a floured work surface. Divide into 8 to 10 pieces.
3. Place one portion of the curry filling onto the dough and seal the edges by pinching them together to make a round shape.
4. Spray water and then dip them into the panko/bread crumbs to cover around.
5. Cover with a damp cloth and let rise for about 15 to 20 minutes.
6. Heat the oil in a pan. Put the bread seam side down into the oil and fry them until golden brown evenly on both sides over at low heat. Drain well on a rack.
1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water
1. In a medium cooking pot, add the all seasoning A ingredients and bring to a boil. Set aside. (not katakuriko/potato starch here yet.)
2. In a frying pan, heat 1 tbsp oil and add garlic and ginger, fry them until they are fragant. Add leek and shimeji (or the sliced button mushroom) and cook until they are tender. Sprinkle salt (1/3 tsp) and cook for a few seconds. Remove from the heat and let it to cool a bit, then add crab stick, mix well.
3. Beat eggs in a small bowl, and pour it over the vegetables to mix.
4. In a small cup, combine potato starch and water to mix. Bring again to a boil the soup which you made at step #1, and add potato starch mixture at the same time. Mix well to thicken sauce.
5. In a small fry pan, heat 1/2 tbsp oil (about), pour portion of the egg mixture and form a circular omelette using a spatula. Gently shake the fry pan to cook the egg mixture until desired consistency. Do not over cook. Cook halfway!
6. Place the egg over the steamed rice. Pour the thickened sauce on it.