STIR-FRIED SPICY BOMBAY DUCK FISH WITH SALTED PICKLES
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STIR-FRIED SPICY BOMBAY DUCK FISH WITH SALTED PICKLES
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Votes: 0
Rating: 0
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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. Rinse dried shiitake mushrooms under running water; Soak them in water for 3 hours; Remove and drain them; Discard the stems with a pair of kitchen scissors; Slice the remaining with a vegetable knife.
  2. Rinse salted mustard greens under running water; Soak it in water for 10 minutes; Remove it; Squeeze and julienne it.
  3. Rinse celery under running water; Drain it; Trim a bit off the bottom; Pull off the outer leaves and tough stalks; Discard any wilted leaves; Cut the remaining into sections; Rinse them under running water again; Drain them.
  4. Rinse and drain red chili peppers; Slice off any stems; Bisect them lengthwise with a vegetable knife; Scrape off any seed; Julienne them.
  5. Rinse, drain, peel and julienne ginger.
  6. Rinse Bombay duck fishes 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.
  7. Add seasonings to a mixing bowl; Mix.
  8. Add 2 tbsp oil and the ginger into a wok; Stir-fry over a high heat till fragrant; Add the dried shiitake mushrooms, the red chili peppers, the salted mustard greens and the celery; Drizzle 1 tsp Shaoxing rice wine over them; Stir-fry them over a high heat for 2 minutes; Add the Bombay duck fishes and the seasonings; Bring to the boil over a high heat; Simmer it for 8 minutes; Turn off the heat; Arrange it on a serving plate; Ready to serve.
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