Stewed Sweetlips with Ginger and Spring Onion

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薑蔥煀細鱗

Ingredients

Sweetlip 1 pc (about 1 catty = 600 g)

Spring onion 2 pcs

Ginger 3 slices

Garlic 3-5pcs

Shallot 3 pcs

Seasoning：

Black soya sauce 2 tablespoons

Sugar 3 teaspoons

Vegetable oil 2 tablespoons

Water 1-1/2 bowls (375 ml)

Salt

Pepper adequate amount

Thickening：

Starch or corn starch 1 teaspoon

Water 3 tablespoons

Procedures

1. Cut spring onion into sections, shred red chilli, and chop 1 piece of garlic. Remove internal organs of sweetlip and rinse to clean. Then wipe dry and dust a little cornstarch on the fish. Heat the pan with a little oil and fry the fish until both sides turn golden brown. Drain and set aside.

2. Add a little oil in the pan and sauté sliced ginger, garlic pieces, shallot and spring onion until fragrant. Add water, sugar, pepper, salt, chopped garlic and black soya sauce, turn to mild-heat when it gets boiled. Add in sweetlip and stew for 3-5 minutes until the sauce thickens.

3. Transfer sweetlip, ginger, spring onion and sauce into a casserole, then thicken the sauce with cornstarch water. Remove from heat when it is boiling again. Garnish with shredded red chilli and serve in casserole.