BRAISED SILLAGO WITH SALTED TURNIP




BRAISED SILLAGO WITH SALTED TURNIP

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BRAISED SILLAGO WITH SALTED TURNIP

Votes: 0
Rating: 0
You:
Rate this recipe!

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Instructions
  1. Rinse Japanese sillagos under running water; Insert the knife into the anus near the tail of each, and draw the knife toward the head, splitting each to the base of the gills; Spread the abdominal cavity of each with fingers; Reach in and pull out the entrails; Rinse the cavity of each under running water; Cut off the head of each with the knife; Rinse each under running water again; Pat-dry each with kitchen paper; Marinate them with seasoning (1) for 30 minutes.

  2. Fill a wok with water; Bring to the boil over a high heat; Turn off heat; Place bean vermicelli in a large bowl; Pour the boiling water into the bowl to submerge the bean vermicelli; Cover the bowl with a plate; Leave it for at least 20 minutes; Place a colander in a sink; Pour it into the colander to drain the water out of the bean vermicelli.

  3. Rinse fuzzy melons; Slice off the stems; Peel them with a Y-shaped peeler; Cut the melons in halves with a cook’s knife; Cut them into sticks (recommend to handle fuzzy melons with gloves)

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