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Ingredients
- Chinese parsley - 2
- stock - 4 cups
- fresh water goby - 1
- spring onion - 2 stalks
- ginger - 2 slices
- sugar
- pepper
- light soy sauce - 3 tbsp
- sesame oil
Method
- Scale the fish, cut open the
back of the fish and remove the guts and gills.
- Shred the spring onion and
ginger, trim the Chinese parsley.
- boil the stock, add in the
fish. Remove from heat after it boiled.
- Cover and soak the fish for
6-7 minutes, drain and place on a dish.
- Sprinkle with Chinese parsley,
ginger and spring onion.
- Heat 2 tbsp oil, add in the
light soy sauce, sugar, 3 tbsp of stock, sesame oil, and pepper.
- Let the sauce boil and then
pour onto the fish. Serve.
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