Mullet Roe is a delicacy in Taiwan. It is expensive and eaten on special on occasions or when there are guests over (or at least that’s the case in my family). Today, I cooked mullet roe, not that it’s a special occasion, not that there’s any special guests over in our house, but well, my mum reckons that the mullet roe is sitting in the fridge for too long and she’s afraid it’s going to become stale, so that’s the reason why I cooked Mullet Roe today.
Here is what it looks like
There is a thin sheath on the outside of the roe that needs to be removed and soaked in rice wine for about 10-20 minutes.
Preheat the oven to 170c, put mullet roe together with a bit of rice wine into the oven for 4 minutes and turn over to the other side for another 4 minutes.
And tada ! Crispy on the outside, soft on the inside ! Normally it is eatin with white carrot or leak sliced sliced into equally thin slices as the fish roe. But today I dont have either, so will just have to make do with chopped garlic.