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A simple fish dish with preserved vegetables and a delicious sauce that takes the flavours to the next level.

Ingredients

1 kgfish, clean and slit side of the fish
Marinade:
1 teaspoonchicken stock
½ teaspoonpepper
Coating:
2eggs, lightly beaten
100 gcorn starch
Sauce:
1bird’s eye chilli, chopped
2 tablespoonchopped garlic
1 tablespoonpreserved bean paste
250 gminced chicken meat
5black mushroom, soaked and diced
100 gpreserved choy sum, finely chopped
Seasoning:
400 mlwater
1 cubeMAGGI® Chicken Stock Cube
3 tablespoonblack vinegar
1½ tablespoonsugar
½ teaspoonpepper
1 tablespoonMAGGI® Imperial Oyster Sauce
1 tablespoonsesame oil
½ tablespoondark soy sauce
Thickening
2 tablespooncorn starch, diluted in 4 tablespoon water
Garnishing
spring onion, chopped
red chilli, chopped
coriander leaves, chopped

Preparation

1. Clean the fish and make 2 deep slits on both sides.

2. 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.

3. Heat 4 cups of oil and deep-fry the fish until it turns golden brown. Remove and drain the oil. Set fish aside.

4. 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.

5. 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!

Nutritional Info

Energy 291 kcal

Protein 25g

Fat 11g

Carbs 23g