• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 450g red snapper (tail portion)
  • A little salt and pepper
  • 1 tbsp cornflour or tapioca flour (for dusting)
  • 2 tbsp sesame oil
  • 1 tbsp chopped garlic
  • 2 tbsp shredded ginger
  • 5 bird´s eye chillies, smashed
  • 1 onion, quartered
  • 1 stalk spring onion, cut into sections
  • 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
  • Sauce ingredients
  • 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
  • Thickening
  • 1 tbsp cornflour mixed with 1-2 tbsp water


  1. 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.
  2. 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.
  3. 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 4-5 minutes. Put in onion and thicken the sauce with cornflour mixture.
  4. Remove the fish onto a serving plate and garnish with pre-fried garlic and ginger shreds. Serve immediately.

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