how to make hong kong style fish

15/1/2018 · Heat up around 1 tablespoon of cooking oil and fry red onion or shallots until slightly softened. Add the curry paste in, heat over slow fire until dissolved. Pour in stock and milk, slightly slide the fish balls in. Simmer for 10 minutes over slow fire after

Heat oil in a non-stick frying pan. Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Remove from the pan, cover to keep warm. Add some more oil in the pan.

Hong Kong style shrimp of peeled and devien shrimp • plum tomatoes cut into quarters • minced garlic • onion chopped • green onions chopped • Heinz ketchup • salt to taste • garlic powder 4 servings

Bring to a boil and let thicken. Add the coconut milk, curry powder, soy sauce, white and black peppers, the sugar, and finally, the fish balls. Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through. Serve immediately in the pan or on skewers.

17/5/2019 · Briefly rinse the salted fish under cool running water, then pat it dry with paper towels. Run your fingers back and forth across the skin and flesh to feel for scales and bones and if you find

16/3/2020 · Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside. Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish

20/5/2010 · Drain any water in the plate (be careful of the hot water or you may need to wear your rubber gloves) and turn to the other side, repeat for the remaining hot water. Pat dry the fillet and cut into into about 5 to 6 cm squares. Marinade them for roughly 15 minutes.

A piece of salt fish is placed on top of boiled rice as it is cooking, the steam from the rice also cooking the fish. Once the rice has finished cooking the fish is shredded with the tip of a pair of chopsticks, the bones removed and the flesh mixed together with the rice.

He chooses the fish skin from Vietnamese basa fish. The skin is found in many markets in Hong Kong. After purchased, it just needs to be stored in a dry and dark place, and is ready for cooking, no advanced preparation required. As for salted duck egg, Chan hinted that

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1 tspn cornstarch dissolved in 4 Tbsp water (cornstarch slurry) In a pan, heat oil. Add shallots, garlic and chili flakes. Cook until fragrant, a few seconds.

Lamb, beef and chicken are common in Hong Kong-style curry dishes, while some restaurants, especially fast food shops and Cha chaan teng run by local Chinese, often provide curry pork too. Includes: Curry chicken with biryani Curry beef with naan Samosa

Simply use a dull butter knife to gently pierce the thickest part of the filet. The fish is done when the butter knife falls through the fish easily, without resistance. It’s best to check the fish earlier and keep steaming for an additional 1-2 minutes if needed. Avoid overcooking the fish, as it can get tough or rubbery!