Ingredients (for 4):
- Dace - 1 tail
- Dace meat - 225 g
- Water + Dried shrimp water - 4 tbsp
- Salt - 1/2 tsp
- Chinese sausage - 1
- Shiitake mushroom - 3
- Dried shrimp - 2 tbsp
- Spring onion - 4 sprigs
- Coriander - 1 sprig
- Oil - 2 tbsp
- Marinade
- Sesame oil - 1 tsp
- Oil - 2 tsp
- Sugar - 1/2 tsp
- White pepper powder - 1/4 tsp
- Potato starch - 1.5 tsp
Procedures:
1. Soak the dried shrimp until softened. Retain the water.
2. Cut the dried shrimp into small pieces.
3. Soak the shiitake mushroom until softened.
4. Cut the shiitake mushroom into small pieces.
5. Steam the Chinese sausage for 10 minutes. Then cut into small pieces.
6. Remove the meat and bone from the dace. Avoid breaking the skin. Finely chop the dace meat to avoid any small bones.
7. Cut the spring onion white and coriander finely.
8. Mix the dace meat together and add salt and water. Use chopsticks to swirl in one direction to make it sticky.
9. Use the hands to pick up the fish paste and then smash it back into the bowl. Repeat a few times.
10. Mix the dried shrimp, shiitake mushroom and Chinese sausage to the dace meat. Swirl in one direction.
11. Add the spring onion and coriander. Continue to swirl in one direction.
12. On the inside of the fish skin put some potato starch, then stuff the dace meat in. Flatten the edges.
13. Heat the wok to medium-high level, then add 1 tbsp of oil. Place the dace in, with the stuffing side down, to pan-fry until golden brown at medium-low heat.
14. Put the skin down and pour in another tbsp of oil to continue to pan-fry to golden brown. Then cover with lid to bake for 5 minutes.
15. Flip the fish over and add the remaining tbsp of oil to pan-fry until golden brown.
16. Remove and cut into pieces to serve.
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