I am a huge fan of anything stuffed. Stuffed peppers or stuffed tofu… which reminds me, have you checked out our Stuffed Bell Pepper Stir Fry Recipe or our Stuffed Tofu Puffs Recipe. Anyways, go check that out after this one. I love my normal brown mushrooms ,but king oysters just hit differently. Mama Eva took this recipe to another level this time by making her our fish paste in a sense and all we have to do is puree it! You have to give this recipe a try!

INGREDIENTS:

• 400g frozen mud carp fillets
• 473g king oyster mushroom (mini size)

Marinade mud carp fillets:

• 2 cloves of garlic ( minced)
• 1 tsp white pepper
• Half of egg white
• ¼ tsp salt
• 1 green onion (cut into pieces)
• 1 tsp ginger juice.

 Sauce:

• 2 tbsp oyster sauce
• ½ tsp sugar
• ½ tsp chili bean sauce
• 1 tsp sesame oil
• ½ cup water

INSTRUCTIONS:

Put the frozen mud carp fillet in the lower rack of the fridge to defrost overnight. Wash them and dry them up.

Peel the fillets and cut them into pieces. Puree them and mix them up with marinade materials evenly. Put them in the fridge for at least 30 minutes 

Cut the end of the mushrooms and clean up the surface with a paper towel. Cut them up into half and cut them into criss cross pattern

Put the cornstarch on the mushrooms and fill it up with the fillets.

Fry each side with 2 tbsp of oil on low heat until it becomes golden. Set aside.

Put the sauce in the wok on medium heat. After the sauce starts to bubble, put the mushroom and add the lid for about 1 minute. Serve.

TIPS

• In order to make the fillets more solid and easily put on the mushroom, we put the fillets in the fridge after marinating and crush them into pieces.

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Stuffed Mini King Oyster Mushroom (鯪魚肉釀杏鮑菇)

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Ingredients

  

• 400 g frozen mud carp fillets
• 473 g king oyster mushroom (mini size)

Marinade mud carp fillets:

• 2 cloves of garlic (minced)
• 1 tsp white pepper
• Half of egg white
• ¼ tsp salt
• 1 green onion (cut into pieces)
• 1 tsp ginger juice.

Sauce:

• 2 tbsp oyster sauce
• ½ tsp sugar
• ½ tsp chili bean sauce
• 1 tsp sesame oil
• ½ cup water

Instructions

 

• Put the frozen mud carp fillet in the lower rack of the fridge to defrost overnight. Wash them and dry them up.
• Peel the fillets and cut them into pieces. Puree them and mix them up with marinade materials evenly. Put them in the fridge for at least 30 minutes
• Cut the end of the mushrooms and clean up the surface with a paper towel. Cut them up into half and cut them into criss cross pattern
• Put the cornstarch on the mushrooms and fill it up with the fillets.
• Fry each side with 2 tbsp of oil on low heat until it becomes golden. Set aside.
• Put the sauce in the wok on medium heat. After the sauce starts to bubble, put the mushroom and add the lid for about 1 minute. Serve.

Notes

1. In order to make the fillets more solid and easily put on the mushroom, we put the fillets in the fridge after marinating and crush them into pieces.

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