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Ingredients
- dace fillet - 300g
- ginger - 2 slices
- wine - 2 tbsp
- leek (stems) - 450g
- spring onions - 2 stalks
- dried shrimp - 1 tbsp
- carrot - ¼
- water - 2 tbsp
- caltrop starch - 1½ tsp
- sesame oil
- pepper
- salt - ½ tsp
Sauce
- water - 2 tbsp
- caltrop starch - ½ tsp
- light soy sauce - 1 tsp
- sesame oil
- salt and sugar - 1/3 tsp each
Method
- Cut the stem of leek, peel and
cut the carrot. Soak the dried shrimp in water to soften it.
- Then diced the spring onions
and dried shrimp, and shred the ginger.
- Cut the fillet in to slices.
Minced and mix with the dried shrimp.
- Then season with salt, caltrop
starch, sesame oil, and pepper, diced spring onions and mix well
into paste.
- Heat 2 tbsp oil and fry the
fish paste. Leave it cool and cut into strips.
- Add oil into wok and fry the
carrot and the stems of leek. Sprinkle some water, then cover
and cook simmer for a few minutes.
- Add the fish strips, wine, and
all ingredients for the sauce and cook well. Serve.
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