Crispy Amadai with clam and seaweed soup

 Ingredients:

Amadai (a kind of fish the scales of which are edible)

Clams - 20pc approx

Dried Seaweed - rehydrate with drinking water.

Baby Carrots - blanched in salted water

Minced garlic/ white wine/ butter/ olive oil

How to Make:

1. Clean and fillet the fish, so that each fillet piece is in a nice squarish or rectangular shape. Keep the scale intact. Wipe dry and marinate with salt and black pepper.

2. Clams after rubbing out dirt and rinse, soak in water for a while (best with a metal knife inside). Then remove and drain the water.

3. Heat up a pan which can hold up all clams, add some butter, then minced garlic, then add the clams, 1/3 glass of white wine, stirred fry the clams a bit, then add 1/2 cup of water. Cook the steam until the clams are all opened. Remove the clams, cool them down and take the meat out, For the soup, pass through a sieve. Add the soften dried seaweed. Check the taste and adjust accordingly with salt and pepper.

4. Heat up a frying pan, add some butter+olive oil, place fish to pan, scale down until the scale become crispy and golden. Then flip and cook the meat side until it's cooked. Remove from pan.

5. Pour soup to a shallow soup bowl.  Put some clam meats to soup. Place carrots to the bowl followed by the pan fried fish on top of bowl. 

Serve immediately and enjoy together with a glass of white wine!