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
- Lightly season fish slices with salt and pepper. Sprinkle with a little cornflour and deep-fry in hot oil until golden brown.
- Heat a little oil in a wok and fry garlic until crispy. Dish out and put aside.
- 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.
- Add bird's eye chillies and pour in chicken stock. Add combined sauce ingredients. Put in prefried fish slices.
- Cover the wok and braise for 8-10 minutes or until gravy is reduced. Dish out and serve.
