MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Braised Whiting
Categories: Seafood, Vegetables, Chilies
Yield: 4 servings

1 1/2 lb Wild caught whiting
1 lb Daikon raddish
1 lg Onion
4 Green onions
6 Baby bell peppers
1 ts Organic tamari sauce
1 ts Double black soy sauce
1/2 ts Honey or sugar
1 ts Mild chilli spice mix
4 cl Garlic cloves
1 Pc (1") ginger
2 c Poblano chilies

Whiting are sold in whole in frozen section.

Once whiting fishes are completely thawed. Remove all
fins with scissors. Open up the fish belly using the
scissors and remove guts and dark membrane. Rinse the
fish by running water. Pat dry using paper towels.
Sprinkle 2 Tsp of salt and massage into the fish inside
out. Leave them in a flat pan and allow them to air dry
for 24 hours. Flip the fish over after 12 hours and
discard any liquid that has been pulled out by salt.

Right before cooking, rinse the fish under running water
to remove excessive salt. Cut the fish into 1.5 inches
lengthwise. Slice daikon raddish into thin rinds after
peeling. Slice onions, Ginger and green onions. Smash
garlic.

In a flat pan, lay raddish rind in the bottom together
with sliced onion. Then place green onions and Ginger
onto, followed by fish.

In a small bowl, mix all seasoning sauce with a cup of
water. Pour the mixture onto fish. Turn on the heat up
to high and cover the pan with lid and cook for about 12
minutes. Then remove the lid, and cook for another 10
minutes to allow the juice to thicken.

Serve hot with rice or congee.

RECIPE FROM: https://cookpad.com

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