Gunnard Hong Kong Recipe


Dissolve 60g salt in 1 l boiling water. Cool for at least 2 hrs, then add 2 small skinned gunnards (rode poon) and pickle for 20 mins.

In the meantime mix 5g grated ginger, 1/2 tbsp fish sauce, 4 tbsp light soy sauce, 2 tbsp sugar, 4 tbsp water. Bring to the boil to dissolve the sugar.

Then steam the fish for 7 mins.

Serve as shown with spring onion and coriander leaves

(A recipe by Blendbrothers)







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Gunnard Hong Kong Recipe

from Sweet Cake

Gunnard Hong Kong Recipe https://sweetteabiscuits.blogspot.com/2022/03/gunnard-hong-kong-recipe.html

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