Three Shreds Braised Fish Recipe

Ingredients : Serves 4-6

1

125 g

2

1 tablespoon

2 cloves

1 teaspoon

2 stalks

1 teaspoon

2 tablespoons

Marinade :

1/4 teaspoon

1/4 teaspoon

1/4 teaspoon

Seasoning :

1 teaspoon

250 ml

1 dessert spoon

1/4 teaspoon

2 teaspoons

1 tablespoon

1/4 teaspoon

Whole fish, cleaned, scored and rubbed with soy sauce

Chicken meat, shredded

Dried Chinese mushrooms, soaked and shredded

Shredded carrot

Garlic, minced

Minced ginger

Green onions, shredded and soaked in a bowl of cold water

Cornstarch, blended with 1 1/2 tablespoons water

Oil for cooking

Cornstarch

Salt

Pepper

Brown bean paste

Water

Soy sauce

Pepper

Cooking wine

Sugar

Sesame oil

• Mix chicken shreds with marinade ingredients and leave aside.

• Heat 3 tablespoons oil in pan till smoking hot. Pan fry fish till both sides are gently browned. Remove and leave aside.

• Heat 2 tablespoons oil saut� garlic and ginger till fragrant.

• Add chicken meat and fry till color changes.

• Mix in mushrooms and bean paste.

• Return fish and pour in water. Bring to boil.

• Add carrot shreds and the rest of the seasoning ingredients except sesame oil. Allow to braise over moderate heat till fish is done.

• Thicken with cornstarch mixture. Sprinkle sesame oil over fish and dish up.

• Drain green onion shreds and garnish fish. Serve at once.