Skip to main content

Stir-fry Fish Bladder ~ 翻炒魚鰾

A simple stir-fry dish of Fish Bladder (魚鰾) with carrot, celery, shitake mushrooms and not forgetting my favourite soy bean chip/dao bao (豆包).  The dao bao tends to be very absorbent and hence I had to add in more water to the dish after I added them in, and I added them in last.  This dish goes very well with white rice and is quite popular during Chinese New Year.



Stir-fry Fish Bladder  ~ 翻炒魚鰾

Ingredients

  • 20 gm fish bladder
  • 100 gm celery
  • 50 gm carrot
  • 4 Shitake mushrooms
  • 3 pieces soy bean chip/Dao Bao 
  • 2 pips of garlic, sliced
  • 3 slices of ginger
  • Spring onions
  • 2 Tbsp oyster sauce
  • 1 Tbsp light soya sauce
  • 1 Tbsp cornstarch and 1.5  Tbsp water to mix
  • 1 Tbsp Shaoxing wine
  • Salt to taste
Method
  1. Soak the fish bladder till soft, then blanch in hot boiling water.  Remove, rinse and squeeze dry.  Cut up.
  2. Soak the Shitake mushrooms till soft, stem and cut.
  3. Shallow fry the dao bao and cut into smaller pieces.
  4. Saute the sliced garlic, ginger and mushrooms till fragrant.  Add in the fish bladder and continue to stir-fry.  Add in some water to soften the fish bladder.
  5. Add in the oyster sauce, light soy sauce, continue to stir-fry.  Add in the carrot, celery and some water.
  6. Once cooked, add in the dao bao.  Mix well.  Add in the cornstarch mixture to thicken the gravy and more water may be needed.  Toss in the spring onion.  Add salt to taste.
  7. Drizzle in the Shaoxing wine, turn off heat.
  8. Dish up and serve.


Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe