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Prawns in Black Pepper Sauce
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1 red garoupa, about 1kg
1 tomato, cleaned, cut into cubes
1 bombay onion, peeled, sliced
1 red chlili, cleaned, sliced
1 stalk green onion, cut into 3cm long
4 pieces young ginger
Marinate A
A little salt, sugar, pepper, sesame oil and corn flour
Marinate B
1/2 tablespoon preserved black bean
1/2 tablespoon chopped ginger
Seasoning
A little salt, sugar, light soya sauce, oyster sauce, pepper and shaoxing wine.
2 tablespoon water
1 tablespoon corn flour water
Garnishing
5 quail eggs, hard-boiled until cooked, shelled
5 century quail eggs, shelled
300g broccoli, cut into florets, blanched until cooked
Method :
Clean fish, remove bone and cut fish meat into slices. Add in marinate A and marinate for 10 minutes. Deep-fry in hot oil for 2 minutes. Dish up.
Mix fish head, fish belly and bone with seasoning B. Steam for 10 minutes.
Heat up a little oil and sauce green onion and ginger until fragrant. Add tomato, onion and red chilli and stir well. Stir in sliced fish and seasoning and mix well. Thicken with corn flour water and place on top of fish bone. Garnish with quail eggs, century quail eggs and broccoli and serve.
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