Papaya Fish Tail Soup
Med
A nourishing Cantonese soup combining tender papaya and golden-fried fish tail, finished with a fragrant soy dipping sauce.
Cooking Steps
11
STEP 1 OF 11
Peel and Cut Papaya
USES
Papaya, peeled, seeded (2 piece)
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Open on YouTube ↗Peel the papaya, remove both ends, then cut in half and quarter it.
STEP 2 OF 11
Remove Seeds and Pith
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Open on YouTube ↗Scoop out all seeds and pith completely, as the pith is bitter.
STEP 3 OF 11
Rinse and Slice Papaya
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Open on YouTube ↗Rinse the papaya pieces clean, then cut each quarter into smaller chunks.
STEP 4 OF 11
Prepare Fish Tail
USES
Grass Carp Tail, patted dry (2 item)
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Open on YouTube ↗Rinse the fish tail thoroughly, then pat the surface completely dry with kitchen paper.
STEP 5 OF 11
Season Fish Tail
USES
Salt, rub on fish (0 as needed)
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Open on YouTube ↗Rub salt evenly all over the surface of the fish tail.
STEP 6 OF 11
Heat Wok and Fry Ginger
USES
Ginger, sliced (4.5 slice)·Cooking Oil (0 as needed)
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Open on YouTube ↗Heat wok on high, add oil and ginger, then reduce to medium-low heat.
STEP 7 OF 11
Pan-Fry Fish Tail
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Open on YouTube ↗Add fish tail and pan-fry for about one minute per side until lightly golden.
STEP 8 OF 11
Add Rice Wine and Water
USES
Water, hot water (1440 ml)·Rice Wine, deodorises fish (0 as needed)
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Open on YouTube ↗Splash in rice wine, then pour in hot water and cover with lid.
STEP 10 OF 11
Add Papaya and Cook
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Open on YouTube ↗Open lid, add papaya pieces, cover again and cook for another 5 minutes, then turn off heat.
STEP 11 OF 11
Make Soy Dipping Sauce
USES
Garlic, (for sauce) thinly sliced (4 clove)·Cooking Oil, (for sauce) heated (1 tablespoon)·Light Soy Sauce, (for sauce) pour oil in (2 tablespoon)
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Open on YouTube ↗Heat oil with garlic slices for 30 seconds, then pour the hot oil directly into soy sauce.
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