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