Recipe Ingredient
- 1 piece white cod fish fillet
- 50g preserved chopped radish (choy poh), washed and drained
- 1 tbsp chopped garlic
- 2 stalks spring onion
- 3 thin slices ginger
- Seasoning:
- 2 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp Shao Hsing Hua Tiau cooking wine
- 2 tbsp water
- Garnishing:
- Some chopped red chilli
- 1 tbsp chopped spring onion
Instructions
- Clean fish fillet and pat dry with kitchen paper towels. Place the stalks of spring onion and ginger on the fish and steam over rapid boiling water for 5-7 minutes. Remove fish from steamer and discard spring onion and ginger.
- Heat 1cup oil in a wok and deep-fry the preserved radish and garlic until golden and crispy. Remove and set aside.
- Combine seasoning ingredients in a small saucepan and bring to just a boil. Pour sauce over the cooked fish and sprinkle with the crispy radish and garlic and add garnishing before serving.
