Sautéed Free Range Eggs with Scallop and Crabmeat
|
Notes
Rectangle Diameter: 47 cm |
|
Ingredients
| 850 | g | Pomfret fish |
| 10 | g | Carrots |
| 10 | g | Ginger |
| 5 | g | Spring onion |
| 1 | clove | Garlic (minced) |
| 250 | g | Kale |
| 1/8 | tsp. | Salt |
| 1 | tsp. | Potato starch |
| 1/2 | nos | Egg white |
| Seasoning | ||
| 3 | tbsp. | Chicken stock |
| 1 | tsp. | Oyster sauce |
| 1/8 | tsp. | Salt |
| 1/2 | tsp. | Sugar |
| Dash | Pepper powder | |
| 1 ½ | tsp. | Mixed with a little water potato starch |
| Garnish | ||
| Toragashi Spices |
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 1 tsp of oil in a wok and sauté the ginger, garlic and spring onion until fragrant, add Chinese cooking wine and seasonings to form the sauce.
- Add fish fillets and kale, sautéed evenly.
- Garnish as shown and serve immediately.
Related Recipes
Beggar's Chicken
Monk Jumps Over The Wall
Bird's Nest with Crab Meat and Roe
King Prawn on the Hot Plate
Sautéed Pomfret Prepared in Two Ways
Sautéed Free Range Eggs with Scallop and Crabmeat
Deep Fried Chicken with Chinese Ham and Candied Walnuts
Duo of Cantonese Style Pork
Beef with Ginger and Spring
