BRAISED SILLAGO WITH SALTED TURNIP
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BRAISED SILLAGO WITH SALTED TURNIP
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Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse Japanese sillagos under running water; Insert the knife into the anus near the tail of each, and draw the knife toward the head, splitting each to the base of the gills; Spread the abdominal cavity of each with fingers; Reach in and pull out the entrails; Rinse the cavity of each under running water; Cut off the head of each with the knife; Rinse each under running water again; Pat-dry each with kitchen paper; Marinate them with seasoning (1) for 30 minutes.
  2. Fill a wok with water; Bring to the boil over a high heat; Turn off heat; Place bean vermicelli in a large bowl; Pour the boiling water into the bowl to submerge the bean vermicelli; Cover the bowl with a plate; Leave it for at least 20 minutes; Place a colander in a sink; Pour it into the colander to drain the water out of the bean vermicelli.
  3. Rinse fuzzy melons; Slice off the stems; Peel them with a Y-shaped peeler; Cut the melons in halves with a cook’s knife; Cut them into sticks (recommend to handle fuzzy melons with gloves)
  4. Rinse, drain, peel and slice ginger.
  5. Rinse salted turnip under running water; Drain it; Julienne it.
  6. Rinse and drain coriander; Discard any roots and stems.
  7. Fill a saucepan with 2.5 cups of water; Bring to the boil over a high heat; Turn off the heat.
  8. Add 1 tbsp oil into a nonstick casserole; Add the ginger; Stir-fry it over a high heat till fragrant; Turn to a medium heat; Add the salted turnip and the fuzzy melon; Toss them over a medium briefly; Pour the hot water from the step 7 into the casserole; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 5 minutes; Add the sillagos and the bean vermicelli; Bring to the boil over a high heat again; Turn to a low heat; Cook over a low heat for 6 minutes; Stir seasoning (2) into the sauce; Turn off the heat; Arrange it in a deep serving plate; Garnish with the coriander; Ready to serve.
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