Wineshark Cooking Class - Horsehead Fish with Preserved Vegetables 雪菜馬頭魚

Ingredients (for 4):

• Horsehead fish - 400 g
• Preserved vegetable - 150 g
• Pork with fat - 50 g
• Ginger - 5 g
• Red chili - 1
• Garlic - 2 cloves
• Soy sauce - 1 tsp
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Tapioca starch - 1/2 tsp

Procedures:

1. Soak the preserved vegetables for 30 minutes. Then squeeze dry and cut into small pieces.

2. Mince the garlic. Remove the seeds and cut the red chili into small pieces. Cut the ginger into shreds.

3. Mince the pork and then marinate with soy sauce and sugar for 15 minutes. Then add tapioca starch to mix well.

4. Clean the horsehead fish thoroughly, then wipe salt on both sides to marinate for 20 minutes.

5. Use kitchen paper to wipe dry the fish, then coat with a thin layer of tapioca starch on the skin.

6. Heat the wok with 2 tbsp oil, then pan-fry both sides to golden brown. Then remove.

7. Heat the wok with 1 tbsp oil again, then add the shredded ginger.

8. Add the minced garlic.

9. Sautee the pork and mix well.

10. Add the preserved vegetable and 125 ml of water to cook for 2 minutes.

11. Add the horsehead fish back in, and cook until the sauce boils.

12. Remove the fish to the serving dish. Then add the red chili and add a bit of tapioca starch with water to thicken the sauce. 

13. Put the pork and sauce on the fish to serve.