Braised whiting fish

Wild caught whiting fish belongs to the category with very low mercury content according to FDA, thus it is safe to consume even for pregnant women. It is a very tasty fish if you follow the steps of curing before cooking in this recipe.

Ingredients

4 servings

1.5 lbs wild caught whiting
1 lbs daikon raddish
1 onions
4 green onions
6 baby bell peppers
1 Tsp organic tamari sauce
1 Tsp double black soy sauce
1/2 Tsp honey or sugar
1 tsp mild chilli power
4 garlic cloves
1 inch ginger
2 cups Poblano peppers

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Method

Whiting fishes are sold in whole in frozen section.
Once whiting fishes are completely thawed. Remove all fins by sisscers. Open up the fish belly using the sisscers and remove guts and dark membrane. Rinse the fish by running water. Pad 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.