Tuesday, June 7, 2011
What is Whitebait? Read about it in Wiki. I have always known it to be called "Ngan Yee Chai" translated literally from cantonese will be "Silver Fish". and when i googled for more info, i was horrified that the 'paramites' that we find in our old forgotten books are also called 'Silver Fish' - i have totally forgotten about these, perhaps at this age of computers, who goes to look for any info amongst the old books? These Whitebaits are soft and tasty when fried or steamed with eggs but they can be scary, talking about westerners being afraid of fish eyes when served a whole cooked fish. In this platter, there were hundreds and more, but they were so tiny, they were like specks and i told a lie by saying that they were cracked black pepper. I got away with this lie and the dish was received with no complains, they licked the platter clean.
250 g/8 oz whitebait
1/4 cup chopped spring onions
2 tbsp cornstarch/tapioca starch
1 tbsp shaaxing wine
Salt and pepper to taste
oil for shallow frying
Cilantro/chopped spring onions for serving
Rinse the whitebait in a sieve, running cold water through them. Leave to drain.
Beat egg , cornstarch/tapioca starch, wine,salt and pepper together until well mixed.
When ready to cook, mix in the whitebait and chopped spring onions.
Have the oil heated in a heavy frying pan or wok.
Pour egg and whitebait mixture into the hot oil and allow omelette to set until undersides are golden, then turn and cook other side.
Garnish with cilantro/chopped spring onins and serve hot with hot white rice.
Posted by lily ng at 10:08 AM