Epicure - - MASTERCLAS­S -

• bar­ra­mundi tail (bone in)

• corn flour

• 300ml cook­ing oil

• 10g gin­ger, minced

• 10g gar­lic, minced

• 10g shal­lots, minced

• 20g fresh shi­itake mush­rooms, sliced

• 30g brown shimeiji mush­rooms

• 30g white shimeiji mush­rooms

• 10g leek, thickly sliced

• 30g cab­bage, thick cut

• 1 piece tau kwa, cubed

• 1.5 litre wa­ter


• 10g fish sauce

• 15g salted soy bean paste

• 10g su­gar

• 1g white pep­per pow­der

• 6g dark soy sauce

• 20g potato starch

• 20g Chi­nese cook­ing wine

• 10g se­same oil

5.1 Cut a criss cross pat­tern on both sides of the fish tail. Gen­er­ously dust with corn flour.

5.2 Heat up oil in a wok un­til it reaches 180°C. Fry the fish tail un­til golden brown. Drain dry.

5.3 Deep-fry the tau kwa un­til golden brown, set aside.

5.4 Drain all the oil, and add about 50ml back. Fry the gin­ger, gar­lic, shal­lots, mush­rooms, leek and cab­bage un­til fra­grant.

5.5 Add the wa­ter and fish tail into the wok. Add in the sea­son­ings and braise for 3 min­utes.

5.6 Serve and gar­nish with sliced leeks and co­rian­der.

5.6 Check out epi­cure on Youtube for a be­hind-the-scenes video of this mas­ter­class.






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