• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 200g garoupa fish fillet, sliced
  • 6 clams (lala), rinsed
  • 1 squid, cleaned and cut into rings
  • 70g bamboo shoots, julienned
  • 1 tbsp preserved vegetable (toong choy)
  • 3 slices ginger
  • 1 tsp oil
  • 1 tsp sesame oil
  • 900ml fresh chicken stock
  • 1 tbsp chopped spring onion
  • 1 tbsp shallots crisps
  • Seasoning
  • 3/4 tsp pepper
  • 1 tsp chicken stock granules
  • 1 tsp Shao Hsing Hua Tiau wine
  • 1/8 tsp sugar or to taste


  1. Heat wok with one teaspoon oil and one teaspoon sesame oil. Fry ginger until fragrant. Pour in fresh chicken stock and bring to a boil. Add in fish fillet, bamboo shoots, preserved vegetable and seasoning, and bring to a boil again.
  2. Add in clams and squid, and simmer for 5–6 minutes. Turn off the heat and dish out.
  3. Serve hot with a sprinkling of chopped spring onions and shallot crisps.

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