Curry flavour fish flakes (floss) made with leftover grilled tuna, added some toasted sesame for extra aroma. It is good with both steamed rice and porridge. I used it in making rice ball (onigiri), John loved it.
Simply mash up any grilled or fried fish, toast in a non-stick pan until dry and lightly browned. Seasoned with curry powder or any other flavours as desired. Cool completely and store in air-tight container, then keep in the fridge.
That's very nice!
ReplyDeleteThat looks great. I like to do the same thing with my leftover fish. Onigiri is so flexible.
ReplyDeleteInteresting recipe, I will try it soon.
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