Seafood Dishes...

Made the salad yesterday night & chilled..completely wiped off before noon time! :)

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Ingredient
300gm ??? Jelly Fish
70gm Japanese Cucumber, coarsely shredded
70gm Carrots, coarsely shredded
100gm Enoki Mushroom
1 red chilli, sliced
3 cloves garlic, minced2 tbsp light soya sauce4 tbsp sugar4 tbsp dark vinegar1/2 tsp salt1 tbsp sesame oilMethod
Trim away ends of mushroom and shred. Bring a pot of water to boil, blanch mushroom for a minute, removed.Using the same pot of water, blanch jelly fish for a minute, drained well.Place cucumber, carrots, mushroom, jelly fish in a mixing bowl. Add in chilli, garlic, light soya sauce, sugar , dark vinegar & salt. Mix evenly with a chopstick.Drizzle in sesame oil. Mix well. Chill well before serving.


Ingredient
1 salmon fish head, halved5 slices ginger10 shallots
3 stalk spring onion, sliced2 tomatoes, quartered
2 tbsp light soya sauce1 tbsp rice wine1 tsp sugar1/2 cup water1/2 tsp salt1 tbsp hua tiao jiuMethod
Season fish head with 1 tbsp soya sauce, rice wine & sugar for 10mins. Reserve the seasoning.Heat 2 tbsp spoon oil in wok. Add ginger and shallots and stir fry till fragrant.Add fish head and pan fried for 5 mins on each side until golden brown.Add in reserve seasoning, water, light soya sauce, salt & hua tiao jiu, tomatoe & spring onion. Bring to boil. Cover & simmer on low heat for 8mins. Adjust taste if necessary. Remove from fire.