One of my mum’s signature dish.
Ingredients
- A fairly big Ma Yau (Make sure the fishmonger does not cut the side of the fish too wide when cleaning the fish)
- 3 prawns
- 3 water chestnuts
- 2 mushrooms (soak)
- Some cornflour to dust the fish
- Salt and pepper to taste.
Method
- Deboned the fish, take out the flesh and make sure the skin is still intact to the head.
- Minced the fish with the prawns, mushrooms and waterchestnuts
- Seasoned it with salt and pepper.
- Stuff the minced fish back into the fish skin.
- Dust with cornflour
- Fried the fish (need to fry it over low fire so that the inside of the fish will be cooked and not to overburn the outside of the fish when the filling is still not cook)
The end product, a boneless fish. The head of the fish a bit “cacat” though. Didn’t take pix of the process, because it’s quite messy.
Cut the fish into pieces. And it look something like the above (Sorry…real bad at photography…all my dishes pics dont’ turn out professional)
Posted by dragonmummy 
