Monday, December 10, 2007

Hoe see fatt choy

12 pc dried oysters
10 gm black moss seaweed
3 whole Taiwanese cabbages
300 gm fish fillet (Spanish mackerel)
1 tsp salt
3 tbsp water
1 tbsp cornflour

1 cup dried oyster water
1 tsp wine
1/2 tsp ginger juice
1 tsp honey
1 tsp salt
1 tsp cornflour

Soak dried oysters in one cup of water. Retain water for gravy.

Soak black moss seaweed and discard water.

Halve Taiwanese cabbages lengthwise and place them on a plate with leaves facing the centre of the plate.

Mince fish fillet and mix in salt, water and cornflour to form a paste.

Mix in one-third of the black moss seaweed. Divide mixture into 12 portions.

Flatten each portion of the fish paste.

Spread a little seaweed and place one softened oyster on it. Gather edges of the fish paste to enclose the filling and mould paste into an oval shape.

Place fish ovals on top of the Taiwanese cabbage in the plate. Cover the plate with cling wrap.

Microwave fish ovals on power medium for five minutes.

Combine gravy ingredients in a small casserole and microwave on power high for 2.5 minutes uncovered.

Pour cooked gravy over the fish ovals and serve.

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