Winter solstice family dinner

 

This is an important day for the family to gather together to celebrate the arrival of winter. All gathering means eating, and this year I decided to serve a seafood dinner, because after the summer season of no fishing allowed, the fish market has surprisingly lots of local seafood.

pickle round ball mustard and apple

1. Round ball mustard with apple in aged fermented tofu sauce

- Cut mustard into strips, season with salt and rest for an hour for liquid to come out and veg soften. Season with a sauce made with aged fermented tofu, sesame oil and brown sugar. 

squid noodle

2. Squid noodle

-Make a broth with spring onion, ginger and coriander stem, season with salt. Cut squid into very tin strips, blanch in the broth until just cooked, a few seconds. Serve with a little broth and fresh coriander leaves.

ravioli with scallop

4. Ravioli with scallop, mushroom, red onion and kaffir lime

baked prawn

5. Baked prawn, half plain and half with grated parmesan and spring onion

prawn

-Split prawn into halves, remove gut, brush with olive oil, sprinkle a little salt on half, and parmesan/spring onion on the other half. Bake at 200˚C for 10 minutes.

 baked flower crab

6. Baked flower crab

-Open and clean crab, cut into sections, bake at 200˚C for 15 minutes.

baked Ma Yau fish

7. Baked Ma Yau fish with ginger, spring onion and lemon grass

-Cut fish into sections, season with salt for a few hours. Grate ginger, mix with finely cut spring onion and lemon grass, season with salt and olive oil. 

baked Ma Yau fish

Place a little ginger mixture on each piece of fish, wrap in baking paper, bake at 200˚C for 13 minutes, rest for another 5 minutes.