Bitter Gourd Braised Fish Belly (苦瓜炆鱼腩)

Bitter gourd is my all time favorite, but I like it to be not bitter, very contradiction ......... :) There is a small secret to make bitter gourd not bitter, always marinate with salt for half an hour before cooking, you will see green juice after half an hour, throw away the juice, you will have bitter gourd which is not bitter.


These are what you need ..........


Utensils

Wok


Ingredients

300gm fish belly, cut into big chunks
200gm bitter gourd, cut into big chunks
1 tablespoon preserved black bean, roughly cut
3 cloves of garlic, finely chopped
1 spring onion, cut into 2" long
1 tablespoon sugar
Oil
1/2 cup of water
Plain flour
salt and pepper


Instructions

1. Marinate bitter gourd with a tablespoon of salt for half an hour, after that rinse well.
2. Season fish belly with salt and pepper, coat a thin layer of flour.
3. Heat up the wok with oil, fry the fish belly till golden brown, set aside.
4. Add a little oil to the wok, stir fry garlic and preserved black bean till fragrance
5. Put in the fried fish belly stir fry for a while, add half a cup of water, bring to boil, braising for 10 mins,
6. Add in bitter gourd, braising for another 10 mins
7. Turn to high flame, dry up the gravy, add in spring onion.

Now the dish is ready to serve .........