Recipe Ingredient
- 450g red snapper (tail portion)
- A little salt and pepper
- 1 tbsp cornflour or tapioca flour (for dusting)
- 2 tbsp sesame oil
- 1 tbsp chopped garlic
- 2 tbsp shredded ginger
- 5 bird´s eye chillies, smashed
- 1 onion, quartered
- 1 stalk spring onion, cut into sections
- 15g wood-ear fungus (mok yee), soaked, trimmed and shredded
- 15g dried lily buds or golden needles (kam cham), soaked and knotted in the centre
- Sauce ingredients
- 250ml fresh chicken stock
- 1 tbsp light soy sauce
- 1 tsp black vinegar
- 1/8 tsp salt
- ¾ - 1 tsp sugar
- ¼ tsp pepper
- 1 tsp anchovy stock granules
- 1 tbsp Shao Hsing Hua Tiau wine
- Thickening
- 1 tbsp cornflour mixed with 1-2 tbsp water
Instructions
- Clean and scale fish. Make two deep slits about 2½ cm apart across both sides of the fish. Lightly season with salt and pepper and coat with cornflour or tapioca flour. Deep-fry fish until golden. Set aside.
- Heat sesame oil in a clean wok and fry garlic and ginger until fragrant. Add bird´s eye chillies. Stir-fry until aromatic. Set aside.
- Add combined sauce ingredients to the wok and bring to a boil. Return fish to the wok, add golden needles and wood-ear fungus. Cover the wok and simmer for 4-5 minutes. Put in onion and thicken the sauce with cornflour mixture.
- Remove the fish onto a serving plate and garnish with pre-fried garlic and ginger shreds. Serve immediately.
