Three Shreds Fish Skin
A crisp chilled cold dish made by cold-tossing rehydrated fish skin with tri-color bell peppers.
Ingredients
Soaked fish skin (washed and shredded)
400 g
Red chili pepper (washed and shredded)
1
Green chili pepper (washed and shredded)
1
Yellow chili pepper (washed and shredded)
1
Garlic (washed and sliced)
1
Cilantro (washed and cut into segments)
to taste
Sesame oil
2 tsp
Cooking wine
1 tbsp
Aromatic vinegar
1 tsp
Refined salt
1 tsp
Sugar
1 tsp
MSG
2 tsp
Instructions
1
Prepare ingredients
Wash and shred the fish skin and peppers; wash and slice the garlic; wash and cut the cilantro into segments.
2
Mix and plate
Place the shredded fish skin, sliced garlic, and shredded peppers in a bowl, add all the seasonings and mix well, then plate and serve.
