EZCR#79 - AUSPICIOUS CNY DISH - CAO CAI CIN PAO

This is another Chinese New Year dish which I prepared not during CNY. The original recipe uses canned baby abalone but here I replaced it with fish maw. You can also use sea cucumber, too.

It is a tasty vegetable dish suitable for CNY dinner and it can be prepared earlier and leave it to steam before serving.

The fish maw will absorb the flavor of the fried cabbage, seasoning and stock.

Ingredients

[serves 3]

10 slices of soft fish maw [pre-soaked till soft and cut] – drain off excess water

300 gm Chinese cabbage – shredded

½ carrot – peeled and shredded

3 dried mushrooms – soaked, drained and cut shreds

1-2 pieces dried sole [phnee hoo] – rinsed, deep fried and pounded

1 egg – beaten and fried until crispy

Some blanched broccoli florets or chopped spring onions for garnishing

Seasoning

2 tbsp oyster sauce

1 tbsp wine

½ tsp each salt and sugar

1 tbsp sesame seed oil

1. Line a steaming bowl with fish maw [or abalone or sea cucumber slices].
2. Heat a non-stick wok with some oil, sauté dried mushrooms until aromatic. Add in shredded vegetables. Stir fry to cook with some water. Add in fried dried sole and seasoning. Stir fry to mix and add in crispy egg. Mix well.
3. Dish vegetables over fish maw. Place in steamer to steam for 10-15 minutes.
4. Invert onto serving plate, garnish with some chopped spring onions and blanched broccoli. Serve.