Ingredient:
- Fresh Fish/ Fish Head
Prepare the ingredient:
1. Use vinegar or salt to season the fish for 10 mins to remove fishiness
2. Make slices on the fish if fish is too thick
3. Cut garlic, chilli and spring onions into small bits
How to cook:
1. Add in spring onion underneath the fish head and ginger above it and steam* the fish for 15 mins
2. Blend lemon juice, fish sauce, plum sauce together, add in raw garlic, chopped chilli and chopped spring onion to make a sauce
3. Pour the sauce over the steam fish
*Use 2 chopsticks beneath fish head while steaming allows heat to circulate thoroughly and steam the fish evenly
Ingredient:
- Winter Melon
- Prawns
- Eggs
- Crispy Flour
- Custard Milk
Prepare the ingredient:
1. Cut winter melon (soft pulp) into small cubes, extra can be used to cook soup
2. Coat the diced winter melon with salt to flavour it and purge the fluid inside
3. Blend crispy flour with water and edible oil for deep frying later
4. Coat the winter melon cubes with starch to make the batter stick
5. Shell prawns and cut into small cubes
How to cook:
1. Control oil temp and make sure it is not too hot, deep fry the winter melon cubes coated with batter, put aside the fried winter melon.
2. Heat up oil, fry some green onion and garlic, then melt some butter
3. Pour in chicken stock, shelled shrimps and custard milk
4. Mix in some sugar and salt, follow by starch solution
5. Once sauced reached desired thickness, pour in beaten eggs slowly to create a cloud-like appearance
6. Pour the sauce over the deep-fried winter melon
