Mud fish is usually cooked with Puning bean paste, but the most typical and delicious way to cook it at the seaside is to cook it with pickled plums:

1) Heat a little oil in the pot , add chopped garlic and stir-fry until fragrant;

2) Add the puree and fry for a while (fry on one side, no need to turn)

3) Add a little water (Just enough to cover the fish body or slightly more), add one or two sour plums (Chaoshan people use fresh green plums to pickle them with salt), add a little salt at the same time, cover and bring to a boil over high heat, then turn to medium heat;

4) When the fish smells fragrant, add shredded ginger and/or a few small pieces of celery, cook for another minute or two, and then serve on a plate.