Upgrade an already tasty vegetable dish with fish fillets, clams, and lobster balls.
Braised Vegetables with Century Egg
Upgrade an already tasty vegetable dish with fish fillets, clams, and lobster balls.
Ingredients
Braised Vegetables with Century Egg
- 1/2 Cup all-purpose flour
- 1/4 Cup water
- Salt to season
- 150 Grams fish (use fillets), sliced into 3-inch pieces
- Oil for deep-frying
- 1 tablespoon vegetable oil
- 1 red onion quartered
- 4 ginger thinly-sliced
- 1 tablespoon Garlic minced
- 5 fresh shiitake mushrooms
- 8 Dried Wood Ear Mushrooms (Tenga Ng Daga)
- 10-15 medium clams scrubbed and soaked
- 4 lobster sliced in half
- 2 Cup seafood stock
- 2 tablespoons Soy Sauce
- 1 tablespoon rice wine
- 1 tablespoon sugar
- 1/2 carrot sliced into 1 1/2-inch strips
- 1/4 Cup canned bamboo shoots
- 4 pieces young corn
- 2 tablespoons Potato starch diluted in 1/4 cup water
- 4 century egg sliced in half
- 1 bunch Bok Choy (Chinese leafy cabbage) leaves separated
- sesame oil for drizzling
Instructions
- Mix flour and water in a bowl. Season fish fillets with salt and pepper. Dip in batter and deep-fry in preheated oil until golden brown. Drain on paper towels and set aside.
- Heat vegetable oil in a large wok. add onions and sauté until translucent. Add ginger and garlic; sauté until fragrant. Add mushrooms, clams, and lobster or squid balls; cook for 1 minute.
- Add stock, soy sauce, rice wine, and sugar. Simmer for 3 minutes or until clams open up. add carrots, bamboo shoots, and young corn. Add diluted potato starch or cornstarch mixture; simmer until sauce thickens slightly.
- Season to taste with salt and pepper. Add fried fish fillets, century eggs, and bok choy. Mix well and drizzle a few drops of sesame oil on top before serving.
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