Angled Loofah with Large Snakehead Slices
Main Course
Difficulty
Ingredients
| 1 (640 g) | Large Snakehead |
| 480 g | Angled loofah |
| several slices each | Carrot and ginger |
| 1 clove | Garlic |
| 2 Tbsp | Oil |
調味料
| 1/4 tsp | Salt |
| 1/2 tsp | Potato starch |
| 1 tsp | Oil |
| a dash each | Sesame oil and pepper powder |
Sauces
| 1 tsp | Light soy sauce |
| 1/2 tsp | Potato starch |
| 1/4 tsp | Salt |
| 2 Tbsp | Water |
| a dash | Sesame oil |
Methods
- Ask the fish monger to de-bone the large snakehead for you, cut up the fillets into double scores, mix well with the marinade and let stand still for 15 minutes, scald in warm oil, scoop out.
- Peel the angled loofah, cut up into thick pcs; peel and chop the garlic.
- Heating 2 Tbsp of oil, saute the chopped garlic and ginger slices, dump the carrot and angled loofah in, stir-fry quickly, put the snakehead fillets back to the wok, stir-in the well mixed thickenings, transfer to a plate.
Just stir-fry the angled loofah over strong heat till rawness is gone. After mixing well with the starch solution, it will be thoroughly done. If the angled loofah is overcooked, water will penetrate out.
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