Wineshark Weekend Cooking - Fish Soup Conpoy Pomelo Skin 魚湯珧柱柚皮

Ingredients (for 4):

• Pomelo - 1
• Dace - 1 tail (around 300g)
• Salt - 1 tsp
• Oil - 3 tsp + 4 tbsp
• Conpoy - 40g
• Ginger - 2 slices
• Chinese yellow wine - 2 tsp
• Sugar - 1/2 tsp
• Garlic - 1 clove
• Rock sugar - 1 small piece
• Fish sauce - 2 tbsp
• Tapioca starch - 1 tsp
• Sesame oil - 1/2 tsp

Procedures:

1. Cut away the skin of the pomelo.

2. Remove the green on the skin.

3. Boil a large pot of water, and then put the pomelo skin in to cook under high heat for 10 minutes.

4. Turn it over and continue to cook for another 5 minutes.

5. Rinse the pomelo skin in water, then soak in water until cool down. 

6. Tear off the hard fibres on the skin. Then rinse and squeeze in water repeatedly to remove the bitter taste. Soak in water again. Repeat until all bitterness taste is gone, requiring about two days.

7. Soak the conpoy in a cup of water.

8. Clean the dace and season with salt on both inside and outside. Marinate for at least 30 minutes.

9. Put the conpoy in a bowl and add in ginger, sugar, Chinese yellow wine.

10. Steam the conpoy for 30 minutes until softened.

11. Remove the conpoy and break them up. Keep the sauce for later use.

12. Use kitchen paper to wipe dry the dace, then heat up the wok with 2 tsp of oil, pan-fry the fish.

13. Flip it over to continue to pan-fry to golden.

14. Pour in hot water to complete cover the dace. Turn to high heat and cook until the soup turns milky white. Then lower to medium heat to cook for another 15 minutes. Retrieve the soup for later use.

15. Heat the wok with 4 tbsp of oil, then add in the garlic. Remove after getting fragrant.

16. Add in the pomelo skin and pan-fry on both sides. Then remove.

17. Add the fish soup into the wok to heat up. Then add in rock sugar and fish sauce.

18. Add the pomelo skin back in and cook at low heat, until the fish soup is absorbed into the pomelo skin.

19. Heat the saucepan with 1 tsp of oil, and then add in the conpoy to stir-fry until fragrant.

20. Add in the sauce from the steaming process and cook until boiling. Mix the tapioca starch with some water and pour in to thicken the sauce. Turn off the heat and add in sesame oil. 

21. Remove the pomelo skin onto the serving plate.

22. Pour in the conpoy sauce and serve.