Putonghua : xen ning mang zeng wu tou

 
Ingredients
Snakehead  1 pc 500 g             Fat-lean Pork  50 g              Red Pepper 2 pcs         Salted Lemon  1 pc
Ginger  2 slices           Spring Onion  2 stalks          Parsley  1 stalk          Chaozhou Salted Vegetable 100 g

Sauce
Light Soy Sauce  4 tbsp             Sugar  1 tbsp

Steps
1) Remove seeds of red pepper, shred, wash pork and shred
2) Shred spring onion, salted vegetable and ginger, chop parsley
3) Wash salted lemon, remove seeds and meat, shred the peels
4) Wash pork and mince, clean snakehead, wipe dry, cut it into 2 halves
5) Place chopped parsley and few shredded spring onion on a flat plate
6) Put snakehead on plate, cut-side-down, cover with salted vegetable and salted lemon
7) Put minced pork, shredded red pepper and shredded ginger on and surrounding
8) Steam fish for 8 minutes by high heat until cooked (whole fish for 10 minutes)
9) Pour steamed fish sauce into small container, add in sauce and mix well
10) Add in the mixed sauce to fish, sprinkle spring onion on
11) Heat wok with 3 tbsp of oil, add in the surface of fish, serve

Remark
tbsp – table spoon
Salted Vegetable, salted lemon and bean paste can be purchased in any dry-food store…
If you cannot purchase salted vegetable, and use 2 pieces of salted lemon….
If you cannot purchase salted lemon, just use 5 pieces of dry salted plums……