Recipe Ingredient
- 800g siakap
- Some cornflour
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1 tbsp chopped shallots
- 60g carrot, sliced
- 3 Chinese mushrooms, soaked
- 50g fresh shimeji mushrooms
- 1 red chilli, shredded
- 1 stalk coriander, cut into sections
- 300ml fresh chicken stock
- Herbs
- 1 tbsp kei chi
- 15g tong sum, cut into sections
- 15g yuk chok
- 5 red dates,pitted
- 5g tong kwai
- Seasoning
- 1 tbsp abalone sauce
- 1 tbsp light soy sauce
- 1 tbsp Shao Xing wine
- 1/2 tsp salt
- 1 tsp pepper
- 1/8 tsp monosodium glutamate
- Thickening
- 1 tbsp cornflour mixed with 1 tbsp water
Instructions
- Rinse the herbs and soak in a bowl of warm water to soften. Remove and drain well.
- Wash the fish and pat dry. Score on both sides of the fish and rub with a pinch of salt and pepper. Coat with some cornflour. Deep-fry in hot oil until cooked through and golden. Remove and drain.
- Leave 2 tablespoons oil in the wok and fry ginger, garlic and shallots. Add carrot, mushrooms, fresh chicken stock and seasoning and bring to a boil. Reduce heat to low and simmer for 20 minutes until fragrant.
- Thicken the gravy with a little cornflour mixture. Pour over the fish.
- Sprinkle with shredded chilli and coriander. Serve hot.
