Recipe Ingredient
- 500g fish fillet (pick a fish that has fewer bones), cubed
- For seasoning (A):
- 1/4 tsp pepper
- 1/4 tsp salt
- 125g roast pork, cubed
- 1 leek, cut into slanting slices
- 10 cloves garlic, skinned and left whole
- 1/2 a red capsicum
- 2 tbsp oil
- 1 tbsp Shao Hsing Hua Tiau cooking wine
- For sauce (B):
- 3 tbsp light soy sauce
- 1 tbsp ginger juice
- 1 tsp sugar
- 1/8 tsp pepper
- 250ml stock
- For thickening (combine):
- 1/2 tsp corn flour
- 1 tbsp water
Instructions
- Season fish with (A) for 10 minutes. Heat a wok with enough oil until just hot. Add in whole garlic pieces and fry until golden. Dish out and drain from oil. Reheat oil until hot, add in marinated fish cubes and fry briskly, then dish out and set aside.
- Heat 2 tbsp oil in a casserole and add in leeks and roast pork. Drizzle in cooking wine. Add in stock and (B). Cover and simmer for 15 minutes. Add in fish and garlic and cook for another 8 to 10 minutes. Lastly, stir in capsicum and add in thickening. Serve the dish in a casserole.
