Ingredient
Dried winter melon 2 taels
Grass carp belly 1 catty
Ginger a few slices
Shitake mushrooms 4
Sectioned spring onion 1 stalk
Crushed garlic 1 clove
Seasoning
Salt 1/2 tsp
Sugar 1/2 tsp
Soy 1 1/2 tsp
Chu Hou sauce 1 tsp
Stock / water 1/2 cup
Method
Soak and drain dried winter melon.
Chop fish in large chunks. Rub with corn starch. Deep fry until medium rare. Drain.
Saute ginger, spring onion, crushed garlic and Chu Hou sauce. Add winter melon, 3 Tbsp of water / stock and seasonings. Cover and simmer for 5 minutes until the fish is done.
