Stir-fried Northern Snakehead Fish
7357
難度
★★★★
20分鐘
材料
做法
Ingredients
|
|
|---|---|
| 600g | Northern Snakehead fish ... |
| 150g | celery |
| 150g | carrot |
| 3 slices | ginger |
| 1 tsp | garlic, chopped |
| 1 tbsp | cooking wine |
| 1 tsp | salt |
| Some | white pepper |
| 1 tbsp | oil |
| 2 cups | oil for coddling |
Ingredients for fish soup
|
| 1 set | fish head and bones |
| 300g | mustard green |
| 3 slices | ginger |
| some | salt |
| some | white pepper |
| 1 tbsp | oil |
| 3 cups | boiling water |
 |
做法 |
|---|---|
| 1 | Fillet fish and save the head and bones for later use(fish seller in Hong Kong will usually provide this service). |
| 2 | Wash and dry both fillets. In a flat dry pan over low heat, put fillets with skin side down and cook until skin is almost done. Remove from pan. |
| 3 | Cut fillets into large square pieces and marinate with 1/2 teaspoon of salt, and some white pepper for 30 minutes. |
| 4 | Cut celery into slices with slant cut. Peel and slice carrot. |
| 5 | Dry fish pieces with kitchen towels. Heat 2 cups of oil to medium temperature, turn off heat, and coddle fish pieces in heated oil. When oil ceases to bubble, turn on low heat and remove fish when bubbles begin to appear. |
| 6 | Stir fry ginger in the wok with 1 tablespoon of oil, stir in garlic, celery, carrot and 1/2 teaspoon of salt, add fish and white pepper, sprinkle wine, toss and thicken lightly with corn starch. |
| 7 | Method for fish soup: |
| 8 | Wash and section mustard greens. |
| 9 | Stir fry ginger slices in oil in a heated wok, add fish head and bones and cook over high heat. |
| 10 | Add |
貼士
The skin of the Northern snakehead is thick and can shrink during cooking. To first slightly pan fry fish skin over a dry pan is to prevent fish skin from shrinking afterwards when fish fillet is cut into pieces and stir-fried.
