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Preserved Sourish Vegetables Fish
Ingredients
800g Fish (Grey Mullet - wash and cut into pieces, marinade with Salt & Pepper, 2 taps Mirin, Egg White & Corn Flour)
One preserved Sourish Vegetable (cut into small pieces, wash & pat dry)
6 Whole Garlics (remove skin and lightly smash)
1 stalk of Scallion (cut into 5cm length)
4 slices of Young Ginger
2 taps Mirin + 2 tbsps of Mirin
1.5 tbsp of Vegetarian Mushroom Seasoning
350ml Water
1 + 2 tbsps Oil
Some Dried Chilies (soak & pat dry)
3 Whole Garlics (remove skin and slice thinly)
Some Chinese Parsleys
Method
Heat 1 tbsp Oil, add Gingers, Smashed Garlics, Preserved Sourish Vegetables & Scallions and stir fry till fragrant. Add Mirin and continue to fry for another 10 seconds, add Water and let it boil.
Once boiling, add Fish and adjust to high heat, cook for 5 mins, add Vegetarian Mushroom Seasoning and cook for another 5 mins. Off heat and transfer all into a small serving pot.
In a pan, heat 2 tbsps Oil and add Dried Chilies & Garlic Slices. Stir fry till crispy, off heat. Pour over onto the fish pot. Garnish with Chinese Parsleys before serve.
Note: As I hate 花椒 and whatsoever 椒 except 胡椒，I don't add all these spices into this dish.
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