Wineshark Cooking Class - Bartail Flathead and Papaya Soup 木瓜牛鰍魚湯

 

Ingredients (for 4):

• Bartail flathead - 600 g
• Green papaya - 600 g
• Ginger - 30 g
• Salt - 1 tsp
• White peppercorns - 15
• Rice wine - 1 tbsp
• Boiling water - 750 ml

Procedures:

1. Clean the bartail flathead and then chop into big chunks. Wipe dry with kitchen paper.

2. Cut the ginger into slices without removing the skin.

3. Slightly smash the white peppercorns.

4. Peel the papaya and remove the seeds, then cut into pieces.

5. Heat a tablespoon of oil and then add half of the ginger to stir-fry until fragrant. Then remove the ginger.

6. Add the bartail flathead in, pan-fry the fish until slightly golden. 

7. Add the rice wine and turn to high heat, then add the boiling water. Add the remaining ginger and white peppercorns, and cook for about 15 minutes.

8. Add the green papaya and once it boils again, lower the heat to medium and cover with lid to cook for another 20 minutes. Then season with salt before serving.