潮式打冷
A classic Teochew cold dish: fresh fish steamed and chilled, firm and sweet meat, served with Puning bean sauce, refreshing and perfect for summer.
Ingredients
10 items- Mullet (or sea bass) 1 (about 500g)
- Salt 1 teaspoon
- Cooking wine 1 tablespoon
- Ginger 1 piece
- Spring onion 2 stalks
- Puning bean sauce 2 tablespoons
- Sugar 1 teaspoon
- Vinegar 1 teaspoon
- Sesame oil 1 teaspoon
- Cilantro to taste
Nutrition
Steps （8 steps）
Scale and gut the mullet, butterfly from back, clean and pat dry. Rub salt and cooking wine inside and out, marinate for 10 minutes.
Place ginger slices and scallion sections on a plate, put fish on top. Bring water to a boil over high heat, steam fish for 8–10 minutes until eyes pop out and a chopstick pierces easily.
Remove fish, discard ginger and scallion, pour out liquid. Cool naturally to room temperature, about 15 minutes.
Remove head and tail of cooled fish, carefully take off whole fillets along the backbone, then slice diagonally into 2 cm pieces, keeping the fish shape.
Arrange fish pieces back into original shape on a plate. Brush with sesame oil to prevent drying, cover with plastic wrap.
Make dipping sauce: mix Puning bean sauce, sugar, vinegar, sesame oil and a little cold water in a bowl; stir until sugar dissolves, sprinkle chopped cilantro.
Refrigerate the fish plate for at least 2 hours to firm the meat and enhance flavor.
Take out the chilled fish, serve with the dipping sauce on the side.
Tips
Choose fresh sea fish such as mullet, sea bass or yellow croaker. Let the fish cool completely before deboning. Longer refrigeration gives a better texture. Puning bean sauce is essential and cannot be substituted.
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