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

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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.