Fish Belly Casserole

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::Fish Belly Casserole

*1 mud carp belly about 15
oz. in weight 3 oz.
bean curd puffs
*5 oz. Chinese flowering
cabbages
*4 shallots
*some coriander
* 1.5 teaspoons fermented
broad bean paste
*2 pickled plums
*0.5 t. diced red chili
*1 t. mashed welsh onion
Cornstarch Solution:
*0.25 t. each of salt and light
soy sauce
*a dash of pepper powder
*1 t. water
*some rock sugar
Marinade:
*0.5 t. each of salt, sugar and
potato starch
*a dash of pepper powder

Method:

1. Scale the fish belly, wash clean, brush the marinade onto both inside and outside of the belly. 2. Macerate the bean puffs in hot water, squeeze out water; clean the flowering cabbages; stir-fry till done. 3. Heating 3 tablespoons of oil, add the belly and fry til both sides turn light brown. When it smokes transfer onto a plate; remove the frying oil. 4. Heating 2 tablespoons of oil, saute the shallots, add the ingredients. Saute over low heat. Add the bean curd puffs, fish belly and 3 tablespoons of water. Simmer over low heat for 5 minutes; stir in the cabbages and cornstarch solution; bring to the boil to serve.

Total time:

55m

Cooking technique:

simmering

Cuisine:

Taiwan

Food menu:

seafood

Cholesterol:

92mg

Carbohydrates:

Protein: