Sauteed Free Range Eggs with Scallop and Crab Meat
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Notes
Rectangle China: Diameter: 47 cm |
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Ingredients
| 850 | g. | Pomfret Fish |
| 10 | g. | Carrots |
| 10 | g. | Ginger |
| 5 | g. | Spring onion |
| 1 | clove | Garlic (minced) |
| SEASONING | ||
| 3 | tbsp. | Chicken stock |
| 1 | tsp. | Oyster Sauce |
| 1/8 | tsp. | Salt |
| 250 | g. | Kale |
| 1/8 | tsp. | Salt |
| 1 | tsp. | Potato starch |
| 1/2 | ea. | Egg white |
| 1/2 | tsp. | Sugar |
| a dash of Pepper powder | ||
| 1 1/2 | tsp. | mixed with a water potato starch |
Preparation
- Clean and debone fish. Slice fish fillets into thick cuts. Marinate with egg white and salt. Keep in cold storage. Rub fish bone evenly with some salt and potato starch.
- Heat oil in a wok and deep-fried pomfret bones till golden brown. Boiled kale vegetables till cooked. Lightly blanch fish fillets in oil, drain and set aside..
- Prepare all seasonings in a clean bowl.
- Heat 1tsp of oil in a wok and saute the ginger, garlic and spring onion until fragrant, add Chinese cooking wine and seasonings to form the sauce.
- Add fish fillets and kale, sauteed evenly.
- Garnish as shown and serve immediately.
Assembly of the Dish
- With a perforated spoon take 2 oz. of olives out of buttermilk and add to flour mix then toss gently to coat with the flour, place it on a sifter and shake off excess flour.
- Transfer Olives into a fryer basket. Deep fry olives for two minutes in rice oil at 370 F, until golden brown.
- Drain onto paper towels. Place olives in desired dish over a piece of bulk paper and add 1oz of Toasted Marcona Almonds on top.
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