Gung Pin Loo Yd (Boiled Bass With Ginger Sauce)
|Bass/Pomfret||1 Kilogram, washed and cleaned|
|Lettuce||1 Cup (16 tbs), roughly shredded|
|Spring onions||2 , sliced|
|Pepper powder||1⁄2 Teaspoon|
|Oil||1⁄2 Cup (8 tbs)|
|Ginger sauce||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
Boil water in a large pan with 2 tablespoons salt.
Add fish and cook until done.
Drain fish carefully.
Heat oil in a frying pan and lightly fry spring onions and fish, turning carefully.
Arrange the fried fish on a large serving dish.
Pour over slowly the hot ginger sauce covering well surrounded by lettuce leaves.
Serve hot with boiled rice.
Note: If you are dieting, then do not fry the fish.
You may boil, drain and arrange on a plate and pour over the sauce.
Excellent meal in itself.
Omit the fish.
Take 10 pieces colocasia (arbi) boil, peel and wipe dry.
Flatten with hand.
Sprinkle salt and coat with breadcrumbs and deep fry a few pieces at a time.
Drain on kitchen paper.
Arrange the fried colocasia pieces in a serving dish and pour over the ginger sauce.
Serve hot with rice.