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Method:
Heat frying pan, add cooking wine and
roast the mullet roe over low heat. Turn the mullet roe over
during roasting and continue roasting until the wine is absorbed, then
remove from heat. Rinse leek well, retain the white part for
slices. Peel apple and cut into thin slices. Remove to the
side of mullet roe and serve together.
Note: Taiwanese mullet roe
is the best, purchase fresh mullet roe with shining smooth skin that
is slightly transparent. Leek white is sweeter and crunchier
while the greens are spicier. Apples, which can be skipped if
desired, are used as a substitute for the popular radish slices.
Select green apples or crunchier apples for their superior texture.
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