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Fried Mullet with Dried Prawn and Preserved Cabbage in Chiu Chow Style

Ingredients

Mullet     1 pc  (about 1 catty = 600 g)

Local dried prawns  8-10 pcs

Chiu Chow preserved cabbage       1 tael (37.5 g)

Coriander        1 pc

Spring onion    1 pc

Chinese celery 1 stalk

Shallot     2 pcs

Japanese cucumber        1 pc

Red chili  1 pc

 

Seasoning:

Sugar       3 teaspoons

Soy sauce 2 tablespoons

Pepper     adequate amount

Water      3 bowls (about 750 ml)

Procedures

1. Remove internal organs of mullet and wash well, then steam for 5-8 minutes.  Soak dried prawns in water for 15 minutes until soft and drain.  Rinse Chiu Chow preserved cabbage, wipe dry and shred; cut Chinese celery and spring onion into sections, cut shallot into slices, cut cucumber into strips, shred red chili.

 

2. Put dried prawns and preserved cabbage into a wok, add in 2 bowls of water, sugar, pepper powder and soy sauce, stir well and cook for 3 minutes over mild heat.  Then add Chinese celery, cucumber, spring onion, shallot, red chili and 1 bowl of water to cook for 2 minutes.

 

3. Put fish back into wok and stew for a further 1 minute.  Dish up. Pour sauce with other ingredients onto fish or put fish on top.  Garnish with coriander and serve.