Ingredient and Portion
Braised Salmon fillets with Bitter melon 涼瓜炆魚球
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From melanie Submit
Though not all people likes the taste of bitter melon, but this dish is balanced with the strong taste from the bean paste as well as the salmon fillets. Give this recipe a try, or substitute with other fish fillets such as sole or ling.
Bitter melon 1 pc
Salmon fillets 1lb
Preserved Black beans 1tbsp
stock 1cup
ginger 2slices
Green onion 1stalk (cut into shorter lengths)
Minced garlic 2tbsp
egg 1 beaten
Salmon fillets 1lb
Preserved Black beans 1tbsp
stock 1cup
ginger 2slices
Green onion 1stalk (cut into shorter lengths)
Minced garlic 2tbsp
egg 1 beaten
Seasoning
oyster sauce 1tbsp
dark soya sauce 1tsp
sugar 1tsp
salt, pepper and wine- some of each
sesame oil 1tbsp
dark soya sauce 1tsp
sugar 1tsp
salt, pepper and wine- some of each
sesame oil 1tbsp
Method
Mince garlic, ginger and preserved black beans.
Wash bitter melon, wipe dry, remove seeds and slice thinly.
Defrost fish fillets, rinse in clean water, pat dry and marinade with salt, pepper and wine.Coat with a thin layer of cornstarch, and place fillets in beaten egg.
Heat some oil, pan-fry fish fillets until golden brown. Take out and reserve.
Heat oil in wok again, fry minced garlic, ginger and black beans and green onions, put in bitter melon. Add in stock and seasonings and let cook for a while until melon is done. Add in fish fillets and stir well until sauce thickens and serve.
Wash bitter melon, wipe dry, remove seeds and slice thinly.
Defrost fish fillets, rinse in clean water, pat dry and marinade with salt, pepper and wine.Coat with a thin layer of cornstarch, and place fillets in beaten egg.
Heat some oil, pan-fry fish fillets until golden brown. Take out and reserve.
Heat oil in wok again, fry minced garlic, ginger and black beans and green onions, put in bitter melon. Add in stock and seasonings and let cook for a while until melon is done. Add in fish fillets and stir well until sauce thickens and serve.
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