Yen Can Cook: Salmon Head & Pickled Mustard Pot
I have a Salmon head sitting in my freezer for more than half year (=.=”) and I really can’t figure out how to use it up until I stumbled upon this recipe.
1 pcs Salmon head
500g Salmon fillet
1/2 pickled mustard
4 -5 French bean (trim both ends and cut into 2 inch length)
1/2 carrot (cut into rondelle)
5 slices of ginger
3 cloves of garlic
2 tablespoon of Shoaxing Wine
1 tablespoon of soy sauce
1/2 tablespoon of dark soy sauce
Salt, sugar and pepper to taste
Step 1: Soak the pickled mustard in water for 30 minutes then cut into strips.
Step 2: Marinated the Salmon fish head and fillets with 2 tablespoon of Shaoxing wine for 1 hour.
Step 3: Heat up the pan, add oil then deep fry the fish head and fillet until golden brown on the outer. Drain and set aside.
Step 4: Saute the ginger, onion and garlic till fragrant then add in picked mustard, fry for 2 minutes. Add in carrot, French bean, and mushroom then fry until the vegetables are soften.
Step 5: Add in Salmon head and fillets, pour in water which enough to submerge all the ingredients. Season with soy sauce, dark soy sauce, salt, sugar and pepper, simmer for 10 minutes or till the fish is fully cooked.
Step 6: Serve with rice.
Remark: All the mushrooms and vegetables can substitute with other varieties.