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Ingredients
- pork - 75g
- Chinese parsley - 1
- dace - 1
- dace fillet - 1, boned
- spring onion - 2 stalks
- dried shrimps - 2 tsp
- dried tangerine peel
- dried black mushrooms - 2
- water - 3 tbsp
- corn starch - 2 tsp
- salt, pepper. sugar
- sesame oil
Sauce
- water - 4 tbsp
- light soy sauce - 2 tsp
- corn starch - ¾ tsp
- sugar and salt - ¼ tsp each
- sesame oil
Method
- Wash the fillet and pat dry,
slice and chop the fillet. Soak the mushrooms in warm water and
remove the stems, diced the dried shrimps and mushrooms. Minced
the pork.
- Place all ingredients in a
bowl.
- Soak the tangerine peel until
tender, shred the spring onion and tangerine peel, trim the
Chinese parsley.
- Add the salt, sugar, corn
starch, sesame oil, pepper, 3 tbsp water, tangerine peel in the
ingredients bowl and mix well.
- Remove the bone and skin of
the fish, rub with pinch of corn flour.
- Stuff the mixture into the
fish belly. Heat 3 tbsp oil, fry the fish belly and then the two
sides until it turn golden brown.
- Then place the cooked fish on
a preheated grill pan. Add the Chinese parsley and spring onion.
- Boil all ingredients for the
sauce and pour onto the fish. Serve.
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