200g garoupa fish fillet, sliced
6 clams (lala), rinsed
1 squid, cleaned and cut into rings
70g bamboo shoots, julienned
1 tbsp preserved vegetable (toong choy)
3 slices ginger
1 tsp oil
1 tsp sesame oil
900ml fresh chicken stock
1 tbsp chopped spring onion
1 tbsp shallots crisps
3/4 tsp pepper
1 tsp chicken stock granules
1 tsp Shao Hsing Hua Tiau wine
1/8 tsp sugar or to taste
Heat wok with one teaspoon oil and one teaspoon sesame oil. Fry ginger until fragrant. Pour in fresh chicken stock and bring to a boil. Add in fish fillet, bamboo shoots, preserved vegetable and seasoning, and bring to a boil again.
Add in clams and squid, and simmer for 5–6 minutes. Turn off the heat and dish out.
Serve hot with a sprinkling of chopped spring onions and shallot crisps.