N062 斗鲳

RM260.00

per kg

烹调法 Method of Cooking

  • (A) 港蒸 HK Style
  • (B) 菜脯蒸 Pickled Radish
  • (C) 娘惹蒸 Nyonya Style
  • (D) 泰式 Thai Style
  • (E) 潮州蒸 Teochew Style
  • (F) 酱蒸 Spicy Bean Paste
  • (G) 油浸 Soft-fried w. Soya Sauce
  • (H) 红烧 Sweet & Sour
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烹调法 Method of Cooking

[A] 港蒸, [B] 菜脯蒸, [C] 娘惹蒸, [D] 泰式, [E] 潮州蒸, [F] 酱蒸, [G] 油浸, [H] 红烧

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