Cantonese-style Fermented Shark

Ingredients

In the original Icelandic hákarl, the shark meat is fermented for several months, resulting in an extremely strong and pungent flavor. In this Cantonese adaptation, the fermentation process is shortened to reduce the intensity of the flavor. Additionally, the original dish is typically served as a cold appetizer, while the Cantonese version involves stir-frying the shark meat with vegetables and aromatic sauces to create a hot and flavorful main course. We alse have the original recipe for Hákarl, so you can check it out.

• 500g (1.1 lb) shark meat, fermented 500g (1.1 lb) shark meat, fermented
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, julienned 1 thumb-sized piece of ginger, julienned
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon cornstarch, dissolved in 2 tablespoons water 1 teaspoon cornstarch, dissolved in 2 tablespoons water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the minced garlic and julienned ginger, and stir-fry for 1 minute until fragrant.
3. 3.
   Add the sliced red and green bell peppers, and onion. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. 4.
   Add the fermented shark meat to the wok and stir-fry for 2-3 minutes until heated through.
5. 5.
   In a small bowl, mix together the oyster sauce, soy sauce, rice wine, and sugar. Pour the sauce over the shark and vegetables, and stir-fry for an additional 2 minutes.
6. 6.
   Stir in the dissolved cornstarch mixture to thicken the sauce.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Shark meat — Ensure that the fermented shark meat is properly cleaned and prepared before using it in the recipe. Remove any excess skin or bones and cut it into bite-sized pieces for stir-frying.

Tips & Tricks

• If you prefer a milder flavor, you can soak the fermented shark meat in water for a few hours before using it in the recipe.
• Adjust the amount of sugar and soy sauce according to your taste preferences.
• For an extra kick of heat, add some sliced chili peppers to the stir-fry.
• Serve the Cantonese-style Fermented Shark with a side of steamed bok choy or Chinese broccoli for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Cantonese-style Fermented Shark hot with steamed rice. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the stir-fried shark meat and vegetables on a serving platter, ensuring that the vibrant colors of the bell peppers and onions are visible. Drizzle the glossy sauce over the top and garnish with fresh cilantro leaves for an appealing presentation.