• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • (A):
  • 300g fish fillet, preferably garoupa (sek pan)
  • 150g sotong paste
  • 2 big black mushrooms, sliced thinly
  • 75g steamed chicken meat, shredded thinly
  • 25g red carrot, sliced in thin strips
  • 1 salted egg yolk, steamed till cooked, pressed flat and diced
  • 100g fresh wantan noodles
  • (B):
  • 1 tbsp sesame oil
  • 1 tbsp garlic oil
  • 1 tsp light soya sauce
  • A dash of pepper
  • A few drops of dark soya sauce (for colour)
  • Seasoning:
  • 1 tbsp light soya sauce
  • 1 1/2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1/2 tsp sugar
  • Salt to taste
  • A dash of pepper and monosodium glutamate
  • 1/2 tsp Maggi chicken stock granules
  • 1 1/2 tbsp Shaoxing Chinese cooking wine (optional) 1/2 tsp dark soya sauce
  • 1/2 bowl stock or water
  • Cornflour for thickening
  • Garnishing:
  • 150g broccoli, cut into florets
  • 7 medium size black mushrooms, soaked
  • 8 Pacific clams
  • 6 carrot slices
  • Some fatt choy, soaked and cleaned


  1. Slice fish fillet into lcm-thick pieces and cut halfway through and open up. Use the back of your chopping knife and lightly beat it flat. Then season lightly with salt, a dash of pepper and 1/2 tsp light soya sauce.
  2. Open up each piece of fillet and spread 1/2 tbsp of sotong paste, add a slice of black mushroom, a piece of chicken shred and a carrot strip. Roll and seal up with cornflour thickening. Add a few pieces of diced, salted egg on top and steam 10-15 minutes or till cooked through. Remove and place on a plate.
  3. Scald the wantan noodle in hot boiling water. Drain and mix well with the (B) ingredients and place on a round serving plate.
  4. Scald all garnishing ingredients and place them into a fan shape. Heat 3 tbsp oil and stir-fry the seasoning ingredients, add thickening and pour over decorated dish and serve immediately.

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