Asian Fish Loaf

Name: Asian Fish Loaf
Ingredients: 2 pounds white fish fillets without bones; 1 9/16 cups mushrooms; 2 garlic cloves peeled and chopped; 6 3/4 tablespoons soy sauce; 2 slices white rustic bread without the crusts, diced; 1 egg; 2 tablespoons coriander or parsley, chopped; ground black pepper; 2 tablespoons kecap manis; sesame seeds

10 ingredients

12 steps

Ingredients

2 pounds white fish fillets without bones
1 9/16 cups mushrooms
2 garlic cloves peeled and chopped
6 3/4 tablespoons soy sauce
2 slices white rustic bread without the crusts, diced
1 egg
2 tablespoons coriander or parsley, chopped
ground black pepper
2 tablespoons kecap manis
sesame seeds

Directions

1

Preheat the oven to 180 degrees Celsius.
2

Line a loaf pan with parchment paper, leaving an overlap on the edges.
3

Place the fish in a pan, cover with water and bring to the boil. Simmer until cooked. Drain well and set aside.
4

Gently fry the mushrooms with the garlic in a little oil. Lightly salt and set aside.
5

Place the bread in a large bowl and add the soy sauce. Leave to marinate and soak up the sauce.
6

Crumble the fish and add to the bread. Rub together with the fingertips until well mixed.
7

Add the mushrooms, egg, coriander, and black pepper. No need to add salt as the soy sauce is salty enough.
8

Mix all the ingredients together well. If it appears too moist, add some breadcrumbs.
9

Place in a loaf tin, add a drizzle of kecap manis, and sprinkle with sesame seeds.
10

Bake for 40 minutes or until firm and set when pierced with a skewer.
11

When done, leave to rest in the loaf tin until cold to maintain its shape.
12

Serve cold accompanied by a green salad.