Recipe Ingredient
- 200g garoupa fish fillet, sliced
- 6 clams (lala), rinsed
- 1 squid, cleaned and cut into rings
- 70g bamboo shoots, julienned
- 1 tbsp preserved vegetable (toong choy)
- 3 slices ginger
- 1 tsp oil
- 1 tsp sesame oil
- 900ml fresh chicken stock
- 1 tbsp chopped spring onion
- 1 tbsp shallots crisps
- Seasoning
- 3/4 tsp pepper
- 1 tsp chicken stock granules
- 1 tsp Shao Hsing Hua Tiau wine
- 1/8 tsp sugar or to taste
Instructions
- Heat wok with one teaspoon oil and one teaspoon sesame oil. Fry ginger until fragrant. Pour in fresh chicken stock and bring to a boil. Add in fish fillet, bamboo shoots, preserved vegetable and seasoning, and bring to a boil again.
- Add in clams and squid, and simmer for 5-6 minutes. Turn off the heat and dish out.
- Serve hot with a sprinkling of chopped spring onions and shallot crisps.
