Braised Pampano with Bitter Melon

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Braised Pampano with Bitter Melon

Ingredients

Pampano 1 pc (about 1 catty= 600 g)

Bitter melon 2 pcs

Ginger 3 pcs

Spring onion 1 pc

Red chili 2 pcs

Garlic 2 petals

Seasoning：

Soy sauce 1 tablespoon

Black soya sauce 1 tablespoon

Chicken powder 1 teaspoon

Rock Sugar 1 tael (about 37.5 g)

Water 2 bowls (about 500 ml)

Vegetable oil 3 tablespoons

Procedures

1. Peel off bitter melon and cut into big pieces, blanch and wait for later use. Cut spring onion into sections; cut garlic into pieces; shred red chili.

2. Rinse pampano, wipe dry, no need to coat it with cornstarch, cook in mild-heat but not into a boil, when small bubbles of oil are visible, carefully slide the fish from the edge of wok edge and semi-fry for 5 minutes. Drain and set aside.

3. Sauté ginger and garlic pieces until fragrant, turn to mild-heat and add water, rock sugar, black soya sauce, soy sauce, chicken powder and pepper powder and stir well. Add in bitter melon and stew for 5 minutes. Then put fried pampano back into wok, turn to mild heat and cook for 1 minute. Finally, thicken with cornstarch water. Serve.