Black Fish and Winter Melon Casserole
A soup featuring pan-fried black fish braised with winter melon slices.
Ingredients
Black fish (slaughtered and cleaned)
1
Winter melon with skin (washed and sliced with skin)
500 g
Ginger (washed and julienned)
10 g
Scallion (washed and chopped into flower shapes)
10 g
Salt
a pinch
MSG
a pinch
Instructions
1
Step 1
Slaughter and clean the black fish; wash the winter melon and cut it into slices with the skin on; wash the scallion and ginger separately, julienne the ginger, and cut the scallion into flower shapes.
2
Step 2
Heat oil in a wok, add the ginger slices and the black fish, and pan-fry over low heat until both sides turn golden. Set aside.
3
Step 3
Place the black fish, winter melon slices, and ginger shreds into a clay pot. Add water, bring to a boil over high heat, then reduce to low and simmer for 2 hours. Season with salt and MSG, transfer to a serving dish, sprinkle with scallion flowers, and serve.
