Whenever I traveled back from Malaysia I always carry half a dozen raw whole salted fish back to UK. Then when I have time and if the weather permits, I will fry them outside in my garden. After frying, I individually packed and sealed them for my fridge and freezer. This makes it simpler for me to use them whenever I wanted to.
Thus far I have cooked 2 dishes. – Salted fish steamed with pork belly
Salted fish braised with toufo.
Fry toufo after coating with a mixture of rice and corn flours before frying garlic and shallots. Add the carrots and a whole head of Chinese leaf cabbage. Including the soaked mushrooms and the soaking liquid. Seasoned with a touch of oyster sauce, salt and pepper and light soy sauce. Hubby loves it.
Slicing, frying and packing.
Signed Sealed Delivered – All mine
Zeepers – Keepers
