• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 600g fish fillet
  • 1 tbsp corn flour
  • Enough oil for deep-frying
  • 4 cloves garlic, sliced
  • 2 shallots
  • 1 tbsp black peppercorns, crushed
  • 1 tsp chopped bird's eye chillies
  • 3 slices ginger
  • 3 tbsp sesame oil
  • 1/2 tbsp Shao Hsing Hua Tiau wine
  • 50g carrot, cut into slices
  • 5 dried chillies, halved
  • 2 stalks leeks, use white part only, sliced at a slant
  • Marinade (A)
  • 2 tsp light soya sauce
  • 1/2 tsp sugar
  • 1 tsp Shao Hsing Hua Tiau wine
  • 1 tbsp egg white
  • 1 tbsp water
  • Sauce (B)
  • 2 tbsp light soya sauce
  • 1/8 tsp pepper
  • 1½ tbsp ginger juice
  • 1 tbsp black vinegar (chit choe)
  • 1 tbsp sugar
  • 1/2 tsp dark soya sauce
  • 1 tsp corn flour
  • 4-5 tbsp water

Instructions

  1. Cut fish fillet into 1cm-thick slices. Season with marinade (A) for 15-20 minutes. Just before deep-frying sprinkle with 1 tablespoon corn flour.
  2. Heat enough oil in a wok, fry the garlic and shallot slices until crispy and golden.
  3. Dish out and drain on crushed paper towels.
  4. With the remaining hot oil deep-fry fish slices for 3-4 minutes. Remove and drain from oil.
  5. In a clean wok, heat the sesame oil and add the crushed black peppercorns, bird´s eye chillies, ginger and dried chillies. Fry until fragrant then add in sauce (B), carrot and leeks.
  6. Stir-fry for 20-30 seconds. Return the pre-fried fish into the wok. Fry briefly until well combined.
  7. Drizzle in 1/2 tablespoon Shao Hsing Hua Tiau wine and fry until fragrant. Add garlic and shallot crisps.

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