Ingredient and Portion
Braised perch with fermented bean paste 醬燒鱸魚
Submit Recipe
1 Perch (about 600g)
2 tbsp fermented soya bean paste
1/8 tsp grated ginger
1/8 tsp chopped garlic.
Seasoning
1/2 tsp ginger juice
1 tbsp Shaoxing wine
1 1/2 tbsp sugar
a pinch of pepper
Method
Blend fermented bean paste with garlic, ginger and seasonings.
Scale perch and remove internal organs, rinse and wipe it dry, then remove bones.
Brush seasoning mix on grey mullet fillet and leave for a few hours.
Heat 3-4tbsp oil to fry marinated fish fillets till done. Remove and soak up excess fat. Serve hot.
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