Recipe Ingredient
- 500g fish, garoupa or threadfin
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp sesame oil
- 75g chicken or pork, diced
- 1 tsp chopped garlic
- 2 tbsp hot soya bean sauce (tau parn cheong)
- 2 tbsp preserved olive leaves (karn lan yip)
- 4 bird's eye chillies, chopped
- Seasoning (A)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 3/4 tsp sugar
- 1/8 tsp pepper
- 1 tsp cornflour
- 150ml water
- Garnishing
- 1 tbsp fried garlic crisps
- 1 tbsp chopped spring onion
- 1 tbsp chopped red chilli
Instructions
- Clean fish and rub with salt and pepper. Place fish in on a heat-proof dish.
- Heat sesame oil and sauté garlic until lightly golden. Add diced chicken or pork. Fry for a while. Add hot soya bean sauce, preserved olive leaves and bird´s eye chillies. Sauté until aromatic.
- Pour in combined seasoning (A). Stir and bring to a rapid boil. Transfer sauce to the fish and steam for 12-15 minutes. Serve with garnishing.
