1. Prepare the cutlass fish and apply the preliminary seasonings.

2. Dice the shiitake and bamboo shoot. Roughly mince the Welsh onion. Cut the lettuce into bite-sized pieces.

3. Roughly dry the surface of the fish and coat with flour. Heat some oil in a pan and saute the fish until the surface turns crispy, add the samshu, cover and cook thoroughly.

4. Add a small amount of salt and vegetable oil into boiling water and cook the lettuce briefly. (See ƒTip„)

5. Fry the bamboo shoot and shiitake in some oil to bring out the aroma, and add the seasonings (A) to make sauce.

6. Spread the lettuce on a serving dish, place the fish over it and pour some sauce prepared in ‚TD over the dish.

Tips

• Adding vegetable oil to water for boiling lettuce shortens the cooking time and gives a glossy appearance to the lettuce. Take care not to over cook it.