Tuesday, 13 May 2008

Traditional Fish

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
1 mackerel fish
2 stalks of Chinese celery (minced)
6 shallots (minced)
3 red chillies (minced)

1 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
3 tbsps corn flour
A little sesame oil
A little pepper

1. Slit open the fish from the belly to the tail. Remove bones. Scrap the flesh with a spoon (be careful not to damage the skin).
2. Keep the skin aside for later use.
3. Mince the fish flesh. Add in other ingredients and seasoning. Mix well. Beat to a sticky paste.
4. Roll (3) into a long strip. Stuff it into the fish skin. Secure the opening with some corn flour solution.
5. Heat up a lot of oil. Deep fry the fish till crispy and golden in colour. Remove from the wok and sliced. Serve hot.

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