15g wood-ear fungus (mok yee), soaked, trimmed and shredded
15g dried lily buds or golden needles (kam cham), soaked and knotted in the centre
250ml fresh chicken stock
1 tbsp light soy sauce
1 tsp black vinegar
1/8 tsp salt
¾ 1 tsp sugar
¼ tsp pepper
1 tsp anchovy stock granules
1 tbsp Shao Hsing Hua Tiau wine
1 tbsp cornflour mixed with 12 tbsp water
Clean and scale fish. Make two deep slits about 2½ cm apart across both sides of the fish. Lightly season with salt and pepper and coat with cornflour or tapioca flour. Deep-fry fish until golden. Set aside.
Heat sesame oil in a clean wok and fry garlic and ginger until fragrant. Add bird´s eye chillies. Stir-fry until aromatic. Set aside.
Add combined sauce ingredients to the wok and bring to a boil. Return fish to the wok, add golden needles and wood-ear fungus. Cover the wok and simmer for 45 minutes. Put in onion and thicken the sauce with cornflour mixture.
Remove the fish onto a serving plate and garnish with pre-fried garlic and ginger shreds. Serve immediately.