Appetizing Fried Fish With Preserved Choy Sum In Minced Chicken Sauce
A simple fish dish with preserved vegetables and a delicious sauce that takes the flavours to the next level.
Good to Know
Consider steaming instead of frying your fish as it’s healthier.
|1 kg||fish, clean and slit side of the fish|
|1 teaspoon||chicken stock|
|2||eggs, lightly beaten|
|100 g||corn starch|
|1||bird’s eye chilli, chopped|
|2 tablespoon||chopped garlic|
|1 tablespoon||preserved bean paste|
|250 g||minced chicken meat|
|5||black mushroom, soaked and diced|
|100 g||preserved choy sum, finely chopped|
|1 cube||MAGGI® Chicken Stock Cube|
|3 tablespoon||black vinegar|
|1 tablespoon||MAGGI® Imperial Oyster Sauce|
|1 tablespoon||sesame oil|
|½ tablespoon||dark soy sauce|
|2 tablespoon||corn starch, diluted in 4 tablespoon water|
|spring onion, chopped|
|red chilli, chopped|
|coriander leaves, chopped|
- Clean the fish and make 2 deep slits on both sides.
- Rub over the marinade and let it marinate for 10 minutes. Dip the fish in the beaten eggs and coat it in the corn starch.
- Heat 4 cups of oil and deep-fry the fish until it turns golden brown. Remove and drain the oil. Set fish aside.
- Leave 2 tablespoons of oil in the wok and stir-fry chopped bird’s eye chilli, chopped garlic and preserved bean paste until fragrant. Add in minced chicken, choy sum and stir-fry until well combined.
- Mix in the seasoning and bring it to a boil. Add corn starch to thicken the sauce. Pour sauce over the fish and enjoy the fish while it’s hot!
Energy 291 kcal