Fish is a staple found on many dinner tables, but it holds a special significance to the Chinese. In Mandarin, the word “fish” sounds a lot like the word “surplus,” meaning there will be something left over at the end of the year. Bring in the prosperity to your household by serving fish for your Chinese New Year dinner.
Follow Chef Bambi on how to cook Fish Sotanghon for your family or take a look at the recipe below:
Posted by Appetite on Wednesday, February 14, 2018
Makes 2-3 servings
6 Tbsps Sake
1 ½ Tbsps Mirin
4 Tbsps Kikkoman
2 Tbsps Sugar
2 cups Water
1 sheet Dried kelp (optional)
1 small Carrot, chopped into coins
1 knob Ginger, julienned
1 Fish (Sea bass or Red Snapper)
1 handful Shimeji Mushroom
1 box Firm Japanese tofu, cubed
1 bundle Sapporo Longkow Vermicelli
- Heat the sake, mirin, Kikkoman, and sugar in a saucepan. Once dissolved, add water and kelp and boil for 10 minutes.
- Add the carrot coins and half of the ginger. Put the other half of the ginger in the fish and place in the saucepan. Add mushroom and tofu. Put lid and cook for about 15 minutes. Then take out the kelp.
- Soak Sapporo vermicelli in hot water until al dente. Drain and place on a serving dish with the fish, tofu, carrots, and mushroom. Ladle the sauce over. Serve.
For more information, visit www.sapporoproducts.com.ph