Leatherjacket fish Cooked In Fermented Soya Bean Paste 鸡肉鱼煮豆酱

Leatherjacket Fish Cooked In Fermented Soya Bean Paste 鸡肉鱼煮豆酱

Recipe source : My own

I still remember the time my late mother-in-law brought home an ugly looking fish. I have never seen that species before and I was sceptical that it was a fish at all, despite her assurance. The skin was greyish-black and it looked leathery. I watched in fascination as she removed the thick leathery skin to reveal a smooth and pinkish-white fish which looked very fresh. She just scored the fish and simply fried it in hot oil. I loved it at first bite! It had the fishy taste of fish yet it also tasted something like chicken. 

Over the years, SK and I varied the style of cooking this leatherjacket fish. By the way, the Teochews call it "thee-buoy-teck" whereas the Cantonese refer to it as "kai-yook-yee".

Today, SK is sharing our simple home-style cooking of the leatherjacket fish.

Ingredients

500g leatherjacket fish
20g parsley, cut into 4 cm sections
30g spring onions, cut into 4 cm sections
10g ginger, grated
10g garlic, chopped
40g fermented soya bean paste                            ) mix fermented soya bean paste
1 1/2 Chinese rice bowl of water                            ) and water together
2 tbsp cooking oil                                          
enough cooking oil to deep-fry the fish 

 Skinned leatherjackets

 A bottle of fermented soya bean paste

 Parsley

Spring onion

How To Deep-Fry Fish

1.  Use 1/2 tsp salt, rub over both palms. Then rub salt over the fish. This is to prevent the fish from sticking to the wok/frying pan.
2.  Heat a wok until red-hot. Add cooking oil for deep-frying and heat until the oil is very hot. Then reduce the fire to medium.
3.  Slide the fishes into hot oil and fry until golden-brown. Dish up and drain away excess oil.

Instructions

1.  In a wok heat 2 tbsp of cooking oil.
2.  Saute garlic and ginger until fragrant. 
3.  Add in the mixture of fermented soay bean paste and water. Bring to the boil.
4.  Add in the deep-fried fishes and let boil for 1 minute.
5.  Add in spring onions and parsley and let it cook for 1/ 2 a minute.
6.  Dish up and serve.

I am linking this post to Alvin,  Chef and Sommelier

The ingredient for July is ginger

This event is linked to Little Thumbs Up

 

The event is organised by Zoe, Bake For Happy Kids and Doreen, My Little Favourite DIY