百子櫃THE HUNDRED DRAWERS
Whole dried fish
柴魚
A whole dried sea fish, so hard it is named for firewood. Before it goes into congee it is knocked loose with the back of a cleaver, torn into fingernail-sized pieces, picked of its large bones and rinsed. It is what 柴魚花生粥 is built on, and the moment it goes into the pot the whole flat smells of it. It is not Japanese bonito flakes, which are shaved paper-thin, dissolve the moment they meet the congee and taste different.
Cautions: read first
- Avoid if you are allergic to seafood
Preparation
Knocked loose with the back of a cleaver, torn into fingernail-sized pieces, large bones picked out, rinsed; into a soup bag if you would rather not meet a bone.
Availability in Australia
Easy to find
