Last few days of this trip in Hong Kong, have been cooking what I like to eat, mainly veg and seafood. Unfortunately nearer to CNY, there is less nice big crab available in the market, therefore have Australian lobster, Snubnose Pompano and pea sprout.
Australian Lobster (actually crayfish) - Stab the head and bake at 220˚C for 15 minutes, the tail is ready medium rare, the head bake for another 10 minutes. The beauty of Australian lobster is that the meat is more tender than lobster, and there is more meat in the head, great to enjoy with a little salted butter, but the downside is there are no claws!
Snubnose pompano - season with salt for half a day. Wiped dry, pour half a glass of sake, sprinkle with ginger and scallion, cover with foil and bake at 220˚C for 25 minutes. I find the flavour of sake on fish better than Shaoshing rice wine.
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