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

Recipe Ingredient

  • 250g mock fragrant fish slices
  • 100g baby corn, halved
  • Cut into thin wedges:
  • 75g green capsicum, cut into thin wedges
  • 75g red capsicum
  • 50g sweet snow peas
  • 50g carrot, cut into desired shapes
  • 4-5 slices young ginger
  • 1 tbsp fermented black bean paste
  • 1/2 tsp chopped garlic
  • 2 tbsp oil
  • 1 tsp sesame oil
  • 1 red chilli, halved, seeded and cut into thin strips
  • Seasoning:
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp pepper
  • 1 tsp sugar
  • Thickening (combined):
  • 1 tsp cornflour
  • 2 tbsp water


  1. Toss mock fish slices lightly in cornflour and deep-fry in hot oil until golden and crispy. Remove and set aside.
  2. Heat oil and sesame oil in a wok. Fry ginger and garlic until fragrant then add fermented black bean paste. Fry briskly for 30 seconds.
  3. Add in carrot, corn, red and green capsicum, chilli and snow peas.
  4. Mix in seasoning and pre-fried mock fish slices. Toss well to combine.
  5. Stir in thickening then dish out and serve immediately.

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