The Treasure of Fish Babies from Taiwan- Sun dried Mullet Fish Roes. 臺灣的魚寶貝-烏魚子

There were two major things to do during the Chinese New Year season when I was a kid. One is my grandma will handcrafted her homemade sausage. It was usually so black and dark in color and sun dried very hard, that I would never get understand. The other thing was my dad would buy around 10-20pieces of mullet fish roes, all tied them up with red plastic strings and hanged them like sausages, evenly took its own spaces, went through the bamboo stick, the one we used to hang on for sun dry clothes. Then, my father would take care of these golden yellow mullet roes were like his babies, transfer them to the balcony, then moved in to the house, wiped the dust then wrapped

it everyday.

I had all this image that watched my dad and grandma did these all most everyday during the winter season. When it the warm sunny day, I could smell the five spices aromatic from the sundry sausages, and the fishy salty mullet fish roes. Normally, my family was very quiet, but everyone seemed got into actions and everyone's moods seemed lighter by all these goodies.

Pan fried or roasted these mullet fish roes? It was always a interesting conversation. Father said, restaurant like to cook it soft inside, so they could have it done in more thin slices, because these mullet roes were quite rare treasure and not cheap though. My family liked a little bit drier and cruncher no matter pan fried it or roasted, then gave it a thick cuts. Dad liked to have couples slices with a small glass wine when the winter were getting very cold, and I would sit by the dinning room table, listen to his food criticizing experiences.

I have been a housewife in 20 years. I never thought I would get into the kitchen one day or don't even think I could make a nice meal as now. These couple years, I eventually could nail the temperature control in cooking. So I could get a chance to bring back all these memories to my own home in the other country of America. I really wish I could have a chance to make my father a meal one day, chat with him the any family matters, not a blame, gain his approval and just feel proud of me at least once. That's all I except !!!

Ingredients:

1. 1 slice of frozen or refrigerated mullet fish roes.

2. Any white wine and water.

3. Oil.

4. Daikon thin slices and Chinese chives. * Of you can get the daikon and Chinese chives in other countries, you could use Asian pears and celery leaves instead. Same great flavor combination, sweet, savor, and licorice.

Have a flat pan set, doesn't need to be big, so it won't carry too much water. Place the mullet fish roes in the pan, add in the wine and water to reach about 1/2 way high of fish roes. Put on the lid. Medium low heat to cook one side done and turn almost white on surface. Open the lid, flip to other side and cook it though.

*Non-stick pan is good for less oil cooking.

After flipped one side done, keep cooking without the lid, till the water and wine are almost evaporated then add in the oil, rinsed the pan and outside of mullet fish roes. You will soon to see the casing got crispy. If you like tender inside, you could take it out of pan at these stage. But if you like it more drier and crunchy, turn the heat to low, let it cook for more 1-2 minutes and it will be done.

*You have to wait till it cooled down to slide it or the these fish roes will falling apart.

Special thanks for my parents in laws bought these Taiwanese treasure of mullet fish roes to US, so I could have these old great memories back in my Chinese New Year season while I live in America.

*You could pair these pan fried mullet fish roes with a glass of light, acidity white wine is pretty amazing. My hubby and I all agree that these sun dry mullet fish roes are tasted as good as the awesome hard cheeses, cheers!!!

小時候, 過年的張羅有二件大事. 一件是奶奶會灌上黑嚕嚕的香腸, 還曬的硬邦邦, 我總是搞不懂. 另一件事是爸爸會買一二十片的烏魚子, 像香腸一樣綁上紅色塑膠繩, 穿過曬衣服的竹竿, 平均佔好距離位置的掛著. 然後父親會照顧這些黃金烏魚子就像寶貝一樣, 每天搬上陽臺做日光浴, 再搬入家中拭去灰塵包裹裝好.

我的印象中的整個冬季就重覆的看著爸爸和奶奶每天做著這件事. 當太陽溫暖的時候可以聞到五香香腸的香氣和烏魚子的鹹魚味. 平時安靜不多話的全家也開始動了起來, 大家的心情也似乎跟著這些美食飛揚.

煎還是烤烏魚子呢？這在我家好像一直是都是個有趣的議題. 爸爸說, 一般宴客喜歡烏魚子能保持中心有點軟, 然後可以多切些片, 必竟這些食材仍屬於台灣珍品. 我家不論煎或烤卻喜歡弄的酥酥香香的, 再來個厚切. 寒流來襲時. 爸爸會喝上一口小酒, 配上二三口的鹹香烏魚子, 我會陪爸爸坐在餐桌旁, 聽他的美食經.

二十年的為人婦, 年輕時的我從來沒有想過自己會進廚房, 還可以把菜做的不錯. 近幾年的火候的控制也能拿揑得當. 所以才能把那份台灣珍貴的回憶重現在另一個國度的美國家裡. 我很希望有機會可以為父親做頓飯, 陪他喝一杯, 話話家常, 可以不被責罵, 贏得他的一次的贊賞. 讓他可以以我為榮, 一次就好!!!

材料:

1. 冷凍或冷藏的烏魚子1片.

2. 酒1大匙.

3. 水和油.

4. 白蘿蔔切片, 和中式蒜苗. 白蘿蔔挑選飽水細緻的, 才會脆甜. *在國外買不到白蘿蔔和蒜苗的可以配上水梨和芹菜葉. 香鹹甜一樣搭配!!!

取一平底鍋, 鍋子不用太大, 水才不會過多. 放入烏魚子和酒, 加入水量約浸泡烏魚子的1/2高度. 蓋上鍋蓋以中小火先煮熟一面變白, 然後開鍋蓋再翻面煮熟. .

*不沾鍋在烹調的過程中可以可以減少油量的使用.

翻面後保持無鍋蓋狀態, 待水份幾乎蒸發散去, 淋上一匙的油, 潤上鍋身和烏魚子. 很快的腸衣就會出現酥脆的口感. 喜歡外酥內軟的可以在此時起鍋, 偏好香酥的可以改小火再煎個1-2分鐘即可!

*一定要等到冷了才能切片, 不然這些魚卵則會散開.

更特別感謝公婆從臺灣帶來這些臺灣的魚寶貝, 讓美國的臺灣新年即將有份懷舊的好滋味!

*對了! 配上清淡帶點酸氣的白酒實在是太幸福了, 我老公都同意它的美味和硬起司像極了, 乾杯吧!!!