FIRST SEASON THE FISH BY MIXING EDINBOROUGH FISH SAUCE, EDINBOROUGH SOYA SAUCE, EDINBOROUGH SALT AND PEPPER, GRILL THE SEASONED FISH SLICES ON A HEATED NON – STICK PAN.
MEANWHILE BEAT WHITE YOLKS OF TWO EGGS UNTIL FOAM. REMOVE THE FISH BONE FROM FISH SLICES (USING A KNIFE), KEEP FEW MINUTES THEN TAKE OFF FROM FIRE.TAKE THE BEATEN WHITE YOLK, ADD ½ TEA SPOONS OF EDINBOROUGH CHINEES CHILI PASTE AND STIR SLOWLY. PUT THEM ON
Additional Note:
16:41
4
