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

  • 300g garoupa fish fillet, sliced
  • 1 tbsp sesame oil
  • 10g ginger slices
  • 1 tbsp chopped garlic
  • 1 tbsp crushed black peppercorns
  • 4 dried chillies, cut into sections
  • A dash of ground black pepper
  • 1 tsp preserved olive leaves
  • 1/2 tsp fermented black beans (hak tau si)
  • 60g shimeji mushrooms
  • 30g eryingii mushrooms, sliced
  • 60g carrot, cut into desired shapes
  • Marinade (A)
  • 1/8 tsp salt
  • 1/4 tsp sugar
  • 1 tsp light soy sauce
  • 1 tbsp cornflour
  • Gravy (B)
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp chicken stock powder

Instructions

  1. Season fish with marinade (A) then parboil in hot oil for 1-2 minutes. Dish out and leave aside.
  2. Heat sesame oil and fry ginger and garlic, then peppercorns and dried chillies. Add a dash of ground black pepper and stir-fry briskly for 10-20 seconds.
  3. Add preserved olive leaves and fermented black beans to mix.
  4. Add carrot, all the mushrooms and gravy (B). Toss to fry for a while. Put in the prefried fish and stir-fry briskly to combine. Dish out and serve hot.

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