sis & bil came for dinner on 6.8.2017. ^^
i made the usual teochew chilled fish, also chilled sotong this time, and fried some vegetables. 🙂
- chilled mullet 冻乌鱼
- chilled yellow croaker 冻小黄鱼
- chilled sotong
- steamed nonya sauce angkorli fish head
- fried kang kong
- fried spinach
i bought mullet (2 for about S$9) and yellow croaker (S$5.90 eahc) from sheng shing the day before.
i asked the stall assistant to descale the yellow croaker but not to clean the fishes.
for mullet you need to steam with the scales, so that after chilled, the scale can be removed with the skin exposing the very tasty sweet flesh to eat. without the scales the fish skin will stick to the flesh, quite tough, difficult to tear & manage with chopsticks, very hard to eat..
& for mullet, i don’t ask them to clean as we want to preserve some tasty items in the stomach.
so i prefer to do it myself.
for yellow croaker it’s ok to clean & descale…
both were excellent fish, and so very tasty & delicious when taken with taujeon! favoruite for us teochew…yellow croaker is a finer fish, but i prefer mullet though i like both.
i had a small leftover angkorli fish head, so steamed with the gimson nonya sauce.
& i had medium sotong, so the best for this teochew muay style. a large sotong with thick rings would be the right pick, but that;s what i have got….
i fried the 2 vegetables. excellent & very good wok hae, swet & tasty la..
these teochew dishes so easy to cook…
basically just bank on fresh ingredients, and very good fish, though mullet is quite fishy for some, & especially the chilled preparation as there is no garnishes & complements to neutralise the taste. but it was perfect for us.
& vegetables, that’s just the easiest thing…