Verdict - tasty and delicious fish dish, good with rice or porridge. The tofu puffs soaked up flavours of the sauce which make it tasty.
Recipe Source - Yum Yum Magazine No. 69 with slight modifications
2 threadfin [ma yau] fish [about 400 gm] - cleaned [I used Garoupa fish fillet]
1 tbsp shredded ginger [I used more]
1 tsp chopped garlic
8 pieces of tofu puffs [I used 100 gm]
some shredded red chilli
2 stalks of spring onion - cut into lengths
2 tbsp salted soy beans [Knife Brand - coarse type]
1 tbsp light soy sauce
1 tsp sugar
a dash of pepper
- Deep fry fish in hot oil until golden brown [I shallow fry the fish fillets]. Dish and drain.
- Leave 1 tbsp oil in wok, saute ginger and garlic until aromatic. Add in the salted soy beans and chilli.
- Add in tofu puffs and remaining seasoning. Add water and bring to boil. Add in fish to cooked for 2 minutes.
- Add in spring onions, stir well and dish up to serve.