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
- Make three diagonal cuts on each side of the fish and season with marinade (A). Deep-fry fish until golden.
- 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.
- Put in the fish and add seasoning (B). Close the wok cover and simmer for 4-5 minutes. Add thickening, dish out and serve.
