Ingredients
600 g (about 1.3 lbs) mackerel, 2 fresh tomatoes, 1 fresh squid, 1 kohlrabi, 1 small onion, and 1/2 cup broth (or water).
Seasonings
3 tablespoons salad oil, 2 tablespoons ketchup, 1 tablespoon shredded ginger, 1/4 teaspoon salt, 1 clove garlic (minced), and white pepper to taste.
Instructions
1. Rinse the mackerel, cut crosswise into large pieces, and marinate briefly with seasonings; clean the squid by removing the head, innards, and purple membrane, rinse, and cut crosswise into 2 cm rings; peel and slice the onion; slice the preserved mustard greens; cut the tomatoes into wedges.
2. Heat salad oil over medium heat, stir-fry minced garlic until fragrant, add onion and stir well, then add the fish and squid, stir-fry to combine, finally add preserved mustard greens, tomatoes, ketchup, and broth, mix well, cover and cook until fully done, season with salt and pepper. Before serving, sprinkle with shredded ginger, mix well, and serve.