With portions of lightly salted Ma Yau fish kept in the freezer, it is easy to use it with whatever ingredients on
hand.
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| Ma Yau fish with daikon |
1. Cut daikon into thin strips, tofu into
cubes, chili and ginger into pieces.
2. Sear skin sides of fish until lightly golden, add daikon,
chili and ginger around, season with miso and 1/2 cup rice wine. Simmer with lid on for
3 minutes.
3. Turn fish over and add tofu, cover with
lid and simmer until fish cooked, around 3 minutes depending on thickness.
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