Uncle Lau's Teochew Recipes by Tan Lee Leng

Author:Tan Lee Leng
Language: eng
Format: epub
ISBN: 9789810733377
Publisher: Epigram Books
Published: 2017-05-31T04:00:00+00:00

BRAISED WHOLE FISH WITH PRESERVED SOYBEANS

2

tbsp peanut oil

1

whole golden trevally (about 300g), cleaned and dried with kitchen paper

1

tbsp Teochew tau cheo (preserved soybeans in salted brine)

1

clove garlic, chopped

1

red chilli, sliced open

1

cup chicken stock or water

1

stalk Chinese celery, cut into 2cm lengths

Heat a wok with the oil. When hot, fry the fish over high heat to a light brown colour. Lift fish onto serving plate and set aside.

Add more oil into wok if there is no oil left after frying the fish. Fry the tau cheo, garlic and red chilli over low heat for a minute. Add stock or water and return fish to the wok to braise slowly till fish is cooked through. Transfer fish onto a serving plate.

Turn heat up and boil to reduce sauce to about half cup. Add in the celery, adjust seasoning, pour sauce over fish and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.