Recipes for Dried Salted Fish

Ingredients

• 200g expired dried salted fish, soaked in water for 30 minutes and drained
• 1 broccoli, cut into florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, sliced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1/4 cup water

Instructions

1. Heat vegetable oil in a large pan or wok over high heat.
2. Add the garlic and stir-fry for 1 minute until fragrant.
3. Add the drained salted fish and stir-fry for 2-3 minutes until slightly crispy.
4. Add the broccoli, bell peppers, and carrot to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
5. In a small bowl, whisk together oyster sauce, soy sauce, sugar, and water.
6. Pour the sauce mixture over the vegetables and salted fish. Stir well to coat everything evenly.
7. Continue stir-frying for another 2 minutes until the sauce thickens slightly.
8. Remove from heat and serve hot with steamed rice.

Ingredients

• 2 cups cooked rice
• 100g expired dried salted fish, soaked in water for 30 minutes and drained
• 2 eggs, beaten
• 1 small onion, diced
• 1 carrot, diced
• 1/2 cup peas
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large pan or wok over medium heat.
2. Add the onion, carrot, peas, and garlic. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
3. Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until cooked through.
4. Add the drained salted fish to the pan and stir-fry for another 2 minutes.
5. Add the cooked rice to the pan and stir-fry everything together for 3-4 minutes until well combined.
6. Season with soy sauce, sesame oil, salt, and pepper. Stir well to distribute the flavors evenly.
7. Continue stir-frying for another 2 minutes to ensure the rice is heated through.
8. Remove from heat and serve hot.

Ingredients

• 2 cups of shredded cabbage
• 1 cup of diced tomatoes
• 1/2 cup of chopped cilantro
• 1/4 cup of diced red onion
• 2 tablespoons of lime juice
• 8 tortillas
• 1 cup of mayonnaise
• 1 tablespoon of sriracha sauce
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of salt
• 1 cup of all-purpose flour
• 2 eggs
• 1 cup of panko breadcrumbs
• 1 pound of slightly expired dried salted fish
• vegetable oil for frying

Instructions

1. In a large bowl, combine the shredded cabbage, diced tomatoes, chopped cilantro, diced red onion, and lime juice. Toss well to combine and set aside.
2. In a small bowl, mix together the mayonnaise, sriracha sauce, garlic powder, paprika, cayenne pepper, black pepper, and salt. Set aside.
3. In three separate bowls, place the all-purpose flour, beaten eggs, and panko breadcrumbs.
4. Dredge each piece of dried salted fish in the flour, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs.
5. In a large skillet, heat vegetable oil over medium-high heat. Fry the coated fish pieces until golden brown and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. To assemble the tacos, spread a spoonful of the spicy mayo sauce on each tortilla. Top with a piece of crispy salted fish and a generous amount of the cabbage slaw. Serve immediately.