Recipe Ingredient
- 600g fish fillet
- 1 tbsp corn flour
- Enough oil for deep-frying
- 4 cloves garlic, sliced
- 2 shallots
- 1 tbsp black peppercorns, crushed
- 1 tsp chopped bird's eye chillies
- 3 slices ginger
- 3 tbsp sesame oil
- 1/2 tbsp Shao Hsing Hua Tiau wine
- 50g carrot, cut into slices
- 5 dried chillies, halved
- 2 stalks leeks, use white part only, sliced at a slant
- Marinade (A)
- 2 tsp light soya sauce
- 1/2 tsp sugar
- 1 tsp Shao Hsing Hua Tiau wine
- 1 tbsp egg white
- 1 tbsp water
- Sauce (B)
- 2 tbsp light soya sauce
- 1/8 tsp pepper
- 1½ tbsp ginger juice
- 1 tbsp black vinegar (chit choe)
- 1 tbsp sugar
- 1/2 tsp dark soya sauce
- 1 tsp corn flour
- 4-5 tbsp water
Instructions
- Cut fish fillet into 1cm-thick slices. Season with marinade (A) for 15-20 minutes. Just before deep-frying sprinkle with 1 tablespoon corn flour.
- Heat enough oil in a wok, fry the garlic and shallot slices until crispy and golden.
- Dish out and drain on crushed paper towels.
- With the remaining hot oil deep-fry fish slices for 3-4 minutes. Remove and drain from oil.
- In a clean wok, heat the sesame oil and add the crushed black peppercorns, bird´s eye chillies, ginger and dried chillies. Fry until fragrant then add in sauce (B), carrot and leeks.
- Stir-fry for 20-30 seconds. Return the pre-fried fish into the wok. Fry briefly until well combined.
- Drizzle in 1/2 tablespoon Shao Hsing Hua Tiau wine and fry until fragrant. Add garlic and shallot crisps.
