Fortune Wealthy Fish
Fortune Wealthy Fish
| 1 slice (approx 300g) | Fish (preferably garoupa / senangin) |
| 10 g | Ginger, shredded |
| ½ tsp | Corn flour |
| 50 g | Chicken meat, skin removed and diced |
| 1 piece | Preserved salted plum (suin moey) |
| 60 g | Cabbage, cubed |
| 1 packet | Japanese beancurd, diced |
Ingredients (A):
| ¼ tsp | AJI-SHIO® Flavoured Pepper |
| A dash | Salt |
| ¼ tsp | Sesame oil |
Sauce Ingredients (B):
| 5 | Bird’s eye chillies, lightly smashed |
| 2 stalks | Lemongrass, crushed |
| 2 stalks | Spring onion |
| 1 stalk | Coriander root |
| 10 g | Galangal, smashed |
| 250 ml | Water |
Seasoning (C):
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| ¼ tsp | AJINOMOTO® |
| 1 tbsp | Fish sauce |
| 1 tsp | TUMIX® Chicken Stock Seasoning |
| ½ tsp | Sugar or to taste |
| 1 tsp | Sesame oil |
Garnishing (D):
| Some | Coriander leaves and spring onion shreds |
| 1 tsp | Sliced red chilli |
- Clean fish well then drain and rub with ingredients (A) followed by corn flour.
- Combine sauce ingredients (B) in a pot and bring to a boil for 10 minutes. Add in seasoning (C) to mix. Keep the sauce hot while waiting for the fish.
- Place fish slice on a steaming plate and arrange ginger shreds on top.
- Scatter preserved salted plum and chicken meat over the fish. Steam for 10 minutes over high heat. At the last 2 minutes place cabbage and Japanese beancurd around and continue to steam until fish is cooked through.
- Throw out the steaming fish liquid.
- Remove fish pieces with the condiments to a serving plate and pour over the prepared stock.
- Sprinkle with garnishing (D) before serving.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
