Home-style fish and shrimp

Author: Modern Chinese Popular Cuisine Series Editorial Team
Publisher:
Publish Date: 2006-08-01
Features: Snow Bamboo Pufferfish
Ingredients:
2 pufferfish (about 400g), pickled Chinese cabbage, fresh bamboo shoots (each 100g), 1 red chili
Seasonings:
5g chopped scallions, 10g ginger slices, 25g cooking wine, 3g salt, 15g light soy sauce, 10g sugar, a pinch of pepper
Instructions:
① Clean the pufferfish, make two cuts on each side of the fish, and rub the fish all over with salt and cooking wine. Marinate for about 15 minutes, then drain the water. Wash the Chinese cabbage, squeeze out the water, and chop it. Cut the bamboo shoots into. Remove the stems and seeds of the chili, wash it, and cut it into.
② Heat oil in a wok, stir-fry the bamboo shoot for a while, then add the Chinese cabbage and stir-fry until fragrant. Add soy sauce, sugar, pepper, and a little water, stir-fry over high heat until cooked, then set aside.
③ Grease a steaming tray, place chopped scallions on it, and put the fish on top. Put ginger slices on the fish. When the water in the steamer boils, place the fish in the steamer and steam for about 8 minutes. Open the lid, pour the stir-fried Chinese cabbage and bamboo shoot over the fish, and continue steaming for another 4 minutes until the fish is cooked. Remove the fish and sprinkle with chili.
Tips: Sea fish should not be paired with pickled vegetables or sour cabbage. If snow cabbage is not available, winter cabbage can be used as a substitute. P57