The leatherjacket is generally not really a preferred selection of catch cooking. Most likely since it’s generally inexpensive so people have a tendency to doubt its quality? Also, the feel of their meat is firm, almost a mix between chicken and snapper and tastes bland. I actually do such as the leatherjacket though not only since it’s so affordable but you can easily eat (doesn’t contain small bones) and doesn’t have fishy smell of another white-colored fish. It’s the right kind of catch my hubby who doesn’t really appreciate eating an entire use mind to tail like what some people do.
Here’s a delish Braised Leatherjacket Fish in Black Bean Sauce Recipe having a savoury gravy which goes perfectly with steamed grain.
Braised Leatherjacket Fish in Black Bean Sauce Recipe
400g leatherjacket fish, chop to small pieces
3 stalks spring onion, reduce 1-inch size
1 red chilli, deseed slice
3 slices ginger root, reduce thin strips
1/2 tablespoons of dried fermented black beans, wash bruise
1 tablespoons of chinese cooking wine
1 cup water
1 teaspoon dark soy sauce
1/2 tablespoons of fish sauce
1/2 teaspoon chicken seasoning powder
dash of white-colored pepper
1. Saute ginger root till aromatic.
2. Add leatherjacket fish, water, fermented black beans and all sorts of seasonings (except wine). Provide a boil.
3. Include red chilli and drizzle chinese cooking wine along sides of wok. Reduce heat and simmer for five minutes.
4. Stir in spring onions. Mix well and serve.
The leatherjacket is well flavoured through the salty fermented black beans. And also the chilli adds a spicy kick towards the dish. Enjoy!