This dish is usually served chilled in the restaurant and Hong Kong foodies named it “冻乌头“。 If you are concerned about the fish being chilled, you can just served it hot out of the steamer. The only difference is the collagen present in the scales of the fish may make it more difficult to scrap off the scales. Who really cares if you are eating at home.
- 1 medium size mullet with scale
- 1 tablespoon of tau cheo or fermented soya beans
- 1 red chilli, minced
- 2 cloves of garlics, minced
- 3 tablespoon of white vinegar or 5 calamansi lime
- Plenty of coarse salt
- Wash the mullet and cleaned off all the intestines etc. Remember to leave the scales. Rub ample salt allover the fish and inside the cavity of the fish stomach. Leave aside for 3 hours to marinate.
- Lightly greased the steaming tray to prevent sticking. Put the mullet in the steaming tray and steamed at high heat for about 15-20 minutes depending on size.
- Once cooked, remember to pour away excess liquid on the place and leave to cool completely before wrapping with a clingy wrap and keep in the fridge for 3-4 hours.
- For the dips, put all the ingredients and stir until well mixed. Adjust with salt or sugar if it does not suit your taste bud. If you prefer, you can add one tablespoon of light or dark soya sauce but be wary that fermented soya beans is very salty.
- For serving, use a knife or kitchen scissors to cut an opening at the side of fish. Insert a spoon into the opening and scratch out the scales.
- Best served chilled with dips prepared above.