• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. Rinse the herbs and soak in a bowl of warm water to soften. Remove and drain well.
  2. 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.
  3. 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.
  4. Thicken the gravy with a little cornflour mixture. Pour over the fish.
  5. Sprinkle with shredded chilli and coriander. Serve hot.

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