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

  • 500g fish, garoupa or threadfin
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp sesame oil
  • 75g chicken or pork, diced
  • 1 tsp chopped garlic
  • 2 tbsp hot soya bean sauce (tau parn cheong)
  • 2 tbsp preserved olive leaves (karn lan yip)
  • 4 bird's eye chillies, chopped
  • Seasoning (A)
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 3/4 tsp sugar
  • 1/8 tsp pepper
  • 1 tsp cornflour
  • 150ml water
  • Garnishing
  • 1 tbsp fried garlic crisps
  • 1 tbsp chopped spring onion
  • 1 tbsp chopped red chilli

Instructions

  1. Clean fish and rub with salt and pepper. Place fish in on a heat-proof dish.
  2. Heat sesame oil and sauté garlic until lightly golden. Add diced chicken or pork. Fry for a while. Add hot soya bean sauce, preserved olive leaves and bird´s eye chillies. Sauté until aromatic.
  3. Pour in combined seasoning (A). Stir and bring to a rapid boil. Transfer sauce to the fish and steam for 12–15 minutes. Serve with garnishing.

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