Sunday, August 10, 2008

Fragrant Salted Fish Paste 咸鱼酱

This salted fish paste was made on the same day as my "Jing Du Sauce". The "Jing Du Sauce" was a breeze to make whereas this salted fish paste need some patience. You need to peel and chop the shallots (which I dread). Though all the hard work, the salted fish paste turned out to be very nice and fragrant. It tasted especially good with fried rice. My husband gave a thumb-up for this sauce. :D

Recipe as follows:

150g Mui Heong Salted Fish (梅香咸鱼), wash & chop
10 shallots, peel & chop
1 tbsp chopped garlic
1 tbsp sugar
100ml water
100ml oil

1. Heat up oil, saute chopped shallots and garlic till fragrant.
2. Add in chopped salted fish, sugar and stir well.
3. Add in water and cook for 3 minutes.
4. Remove from heat.

(Storage time: 1 month in the fridge)
This sauce is also good for "steam minced meat" which I'll try sometimes next week.

Recipe source: 大牌档酱 (郭子仁著)

1 comment:

  1. I love your site! You make such wonderfully exotic things that I never see anywhere else - I feel like I'm window shopping when I read your posts!