Recipe Ingredient
- 300g garoupa fish fillet, sliced
- 1 tbsp sesame oil
- 10g ginger slices
- 1 tbsp chopped garlic
- 1 tbsp crushed black peppercorns
- 4 dried chillies, cut into sections
- A dash of ground black pepper
- 1 tsp preserved olive leaves
- 1/2 tsp fermented black beans (hak tau si)
- 60g shimeji mushrooms
- 30g eryingii mushrooms, sliced
- 60g carrot, cut into desired shapes
- Marinade (A)
- 1/8 tsp salt
- 1/4 tsp sugar
- 1 tsp light soy sauce
- 1 tbsp cornflour
- Gravy (B)
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1/2 tsp chicken stock powder
Instructions
- Season fish with marinade (A) then parboil in hot oil for 1-2 minutes. Dish out and leave aside.
- Heat sesame oil and fry ginger and garlic, then peppercorns and dried chillies. Add a dash of ground black pepper and stir-fry briskly for 10-20 seconds.
- Add preserved olive leaves and fermented black beans to mix.
- Add carrot, all the mushrooms and gravy (B). Toss to fry for a while. Put in the prefried fish and stir-fry briskly to combine. Dish out and serve hot.
