Snapper ........ .l strip

Red pepper ......

Ginger .......... .1 piece

Pepper ...... .2 grams

Monosodium glutamate ........ .3 grams

Kohlrabi...... .1 piece

Sesame oil ....... .50 g

Scallion........ .200 g

Sai Yeung Choi..... .50 g

Salt.......... .3 g

Small radish......

[Cooking method]

1. Clean up the fish from the abdomen to remove the bones, the abdomen withdrawn on the pepper, salt and monosodium glutamate, onion, ginger,

pepper are cut into thin julienne and mix well. Radish peeled and cut into large squares, carved into fishnet shape, part of the cabbage cut into thin

shreds to be used.

2. Spread six slices of cabbage on a baking sheet and place the fish on top. Heat the oven to 204 degrees Celsius, place the fish on a baking sheet, and bake the fish for about 20 minutes until cooked.

3. Put shredded cabbage on the bottom of the baking sheet, place the fish on top, and surround with green onions, ginger, and chili peppers.

4. Heat sesame oil until very hot, pour it over the fish and shredded green onions and ginger, cover it with a fishnet made of radish, and garnish the plate with Western

coriander.

[process key]

1. green onion, ginger, chili pepper should be soaked in water first to remove mucus, can make the color more beautiful, kohlrabi shredded soaked in water,

also have the same effect.

2. The length of time for baking fish should depend on the size of the fish. The snapper in this dish weighs about 500 grams.

Additionally, the seasoning should not be smeared on the exterior of the fish, as it will spoil the beauty.