So we're gonna make ourselves Indian-inspired fish fingers by taking salmon, coating it in egg white and corn flour, and then dipping it into smashed up Bombay mix.
So essentially boil it up, and what it releases is a trio of carbohydrates, that gives it a really gloopy, gelatinous consistency, very different, like a corn flour, thickened milk dessert.
Also to the sugar, we're going to add in corn flour. And what the corn flour does it gives you that beautiful marshmallowy pavlova that I love. Some people like it a little bit chewier but I love the marshmallowy effect.