Recipe Ingredient
- 100g white fish fillet, sliced into 5mm thick pieces
- A dash of salt, sugar and pepper
- A little sesame oil
- A sprinkling of Hua Tiau wine (optional)
- 4 stalks spring onion, cut into 5cm lengths
- 5-6 slices young ginger
- 250g flat rice noodles (hor fun), cut into broad slices and loosened slightly with your fingers to separate
- 2-3 tbsp oil
- Sauce ingredients - (combined)
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tbsp abalone sauce
- A few drops thick soy sauce
- A pinch of pepper
- ½ tsp sugar
- ½ tsp chicken stock granules
- 1-2 tsp cornflour
- 100ml chicken stock or water
Instructions
- Heat oil in a wok (make sure that the whole wok is well greased, then drain excess oil).
- Fry hor fun, tossing lightly until slightly burnt for about 1 minute. Dish out onto a serving plate.
- Heat wok with remaining oil, stir-fry ginger and half portion of spring onion until fragrant. Add in fish and pour in combined sauce ingredients. Bring to just a quick boil.
- Add remaining spring onion and add a little more oil to glaze the sauce. Pour the sauce mixture over the pre-fried hor fun and serve immediately.
