• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 garoupa fish, cleaned
  • 50g belly pork, cubed
  • 6 shallots
  • 5 cloves garlic, sliced
  • 10g ginger, sliced
  • 5 dried chillies
  • 5 bird's eye chillies, smashed
  • 1 tbsp sesame oil
  • Marinade (A)
  • 1/2 tsp salt
  • 1 tbsp cornflour
  • Seasoning (B)
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sugar
  • 1/8 tsp pepper
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 250ml stock
  • Thickening
  • 1 tsp cornflour mixed with 1 tbsp water

Instructions

  1. Make three diagonal cuts on each side of the fish and season with marinade (A). Deep-fry fish until golden.
  2. Leave a tablespoon oil in the wok, add sesame oil. Fry ginger, garlic and shallots until fragrant. Add dried chillies, bird's eye chillies and pork belly. Fry until aromatic.
  3. Put in the fish and add seasoning (B). Close the wok cover and simmer for 4-5 minutes. Add thickening, dish out and serve.

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