• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 600g garoupa fish (tail-end portion), cut into thick slices
  • A little salt and pepper
  • A little cornflour
  • 80g garlic, minced
  • 15g ginger, minced
  • 2 tbsp sesame oil
  • Cooking oil
  • 1½ tbsp preserved soybeans (tau cheong), minced
  • 50g minced pork
  • 8 bird's eye chillies, diced
  • 300ml fresh chicken stock
  • Seasoning
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • ½ tsp thick soy sauce
  • ¾–1 tsp sugar or to taste
  • 1 tbsp Shao Hsing Hua Tiau wine

Instructions

  1. Lightly season fish slices with salt and pepper. Sprinkle with a little cornflour and deep-fry in hot oil until golden brown.
  2. Heat a little oil in a wok and fry garlic until crispy. Dish out and put aside.
  3. Heat a clean wok with sesame oil and 1 tbsp cooking oil. Fry ginger until fragrant. Add preserved soybeans. Toss and fry until aromatic. Add minced pork. Fry well.
  4. Add bird's eye chillies and pour in chicken stock. Add combined sauce ingredients. Put in prefried fish slices.
  5. Cover the wok and braise for 8-10 minutes or until gravy is reduced. Dish out and serve.

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