Recipe Malaysia

Ingredients : 300g minced mackeral, 10 pieces of wantan skin, 300g mince meat, 75g minced prawn, 1 stalk spring onions.

Seasoning : 1 tbsp salt, sesame oil, 1 tbsp fish oil and a dash of pepper

Cooking Steps :
1. Mix 300g minced mackerel, 100g minced pork and 75g minced prawn together to form a pastry.
2. Marinate the pastry with 1 teaspoon salt, 1 tablespoon sesame oil, 1 teaspoon fish oil and pepper, stir it to homogenously. Chill the mixture in a refrigerator for about 30 minutes.
4. Scoop appropriate mixture, on center of the wantan skin. Wrap the mixture with the wantan skin.
5. Use a little egg white to seal the edges.
6. Deep fry until golden brown, then can serve.

Ingredients: 1kg grouper fishes, 1.5 teaspoons of salt, 1 tablespoons of corn flour, thumb-sized piece of fresh ginger, finely shredded, 3 red shallots 2 red chillies ( remove off the chili seeds), finely chopped, 1 stalk spring onions, halved through the middle and cut into small pieces, 1 tablespoon of dark thick soy sauce, pepper, 1 teaspoons of Shao Xing Wine (rice wine), 1 tablespoons of oyster sauce and 1 teaspoon of sugar.

Cooking Tips:
1. Marinate the grouper fish with 1.5 tablespoons of salt for few minutes.
2. Prepare main sauce : Add in 1 tablespoon of dark thick soy sauce, a dash of pepper, 1 teaspoons of Shao Xing Wine (rice wine), 1 tablespoon of oyster sauce, 1 teaspoon of sugar and mix it well with about 2 tablespoons of water. Set it aside first.
3. Coat those marinated fishes with corn flour.
4. Then deep fry the fishes over low flame until golden brown color.
5. Drain out the fried fishes from oil.
6. Heating the wok again with adding 2-3 teaspoons of cooking oil.
7. Stir fry the shredded ginger, chopped chilies and red shallots until golden brown color.
8. Pour in the ready main sauce into wok, continue stir fry until the sauce is boiled.
9. Lastly, put in the fishes, continue to stir-fry for 2-3 minutes, or until the mixture is almost to dry.
10. Off the fire, stir several times, turn on to a plate.
11. Garnish with spring onions on top of the fishes.