BRAISED FISH WITH PRESERVED VEGETABLES

BRAISED FISH WITH PRESERVED VEGETABLES

Servings: 4 servings
Author: Marvellina
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Ingredients

  • 1 fish about 500 g - I used red snapper 2 oz (50 g) dehydrated cole ( Buey Chay in Hokkian) 2 stalks spring onion, cut into 2-inch sections A little potato starch mixture

Instructions

  • Soak preserved vegetables and rinse away any sand. Squeeze dry and cut into 1 cm sections. Place in a bowl and add seasonings to steam for about 30 minutes until the vegetables are soft
  • Clean fish and cut slits on both sides
  • Heat 2 Tbsp of oil and pan-fry fish until golden brown on both sides. Add spring onion and fry until fragrant. Add preserved vegetables together with the steaming liquid. Add water if necessary and bring to a boil. Simmer over low heat for about 15 minutes until the gravy reduces to about 2/3 cup. Taste the gravy and season with more soy sauce if needed. Lastly thicken with potato starch mixture