CHAOZHOU-STYLED COOL FLATHEAD MULLET
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CHAOZHOU-STYLED COOL FLATHEAD MULLET
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Hold a flathead mullet firmly by the head and scrape the scales from the tail towards the gills with a fish scaler; Rinse the fish under running water; Insert the knife into the anus near the tail; Draw the knife toward the head, splitting the fish to the base of the gills; Spread the abdominal cavity with fingers; Reach in and pull out the entrails; Rinse the cavity under running water; Cut off the head with the knife; Rinse the fish under running water again; Pat-dry the fish with kitchen paper; Rub seasonings into the fish; Leave it for 30 minutes.
  2. Rinse and drain coriander; Cut off any roots; Cut off most of the stems.
  3. Fill a wok with water; Stack a bamboo steamer in the wok; Bring to the boil over a high heat.
  4. Evenly grease a steaming plate with 2 tbsp oil; Arrange the flathead mullet on the steaming plate; Arrange the steaming plate in the bamboo steamer; Steam over a high heat for 15 minutes; Turn off the heat; Leave it to cool; Arrange it on a serving plate; Garnish it with the coriander; Serve with Puning bean sauce; Ready to serve.
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