Ingredients:
- 12 oz (375 g) silver fish;
- 2 tablespoons pickled turnip;
- 1/2 tablespoon finely julienne ginger;
- 5 large fresh eggs;
- 5 half shells water;
- 1 teaspoon fish sauce;
- 1/2 teaspoon vegetable oil;
- 1 tablespoon scallion slices;
- 1/2 tablespoon liquid aminos/soy sauce;
- 3/4 tablespoon dark soy.
Recipe:
Serving for 2
- Clean silver fish and wrap with paper towel to dry;
- Put back in the refrigerator to avoid spoiling;
- Soak pickled turnip in water for 10 minutes;
- Squeeze water from pickled turnip and cut to long stripes;
- Add 5 half egg shell water to eggs, 1 egg to 1 half egg shell;
- Usually 2 half egg shell water to 1 egg;
- Use less water because a lot of water comes out from frozen silver fish;
- Beat eggs and water until white disappear, about 5 minutes;
- Strain egg mixture to get rid of air bubbles;
- Place silver fish, pickled turnip and ginger julienne on the bottom of a shallow bowl;
- Mix with fish sauce;
- Pour egg mixture on top;
- Top with vegetable oil;
- Place over water in a wok/large sauce pan;
- Cover the bowl with a plate;
- Steam for 10 minutes over medium high heat;
- Check and cover again let it solidify for another 5 minutes;
- Turn off heat and let it sit for 5 minutes;
- Top with liquid aminos, dark soy and scallion;
- Plate and serve hot.