This is a very Chinese flavor dish and you can increase the seasoning if you love the dish with a stronger flavor.
Sometimes homey dishes like this is tasty good to serve either with a bowl of porridge or a plate of white rice. The dish is complete with protein and fibre.
The fish fillet cooked with this seasoning is surprisingly good and a variation from the usual taucheong fish flavour with the addition of chilli sauce.
200 gm shark fish fillet – sliced 1 cm thick pieces
1 small stalk leek – cut slantwise
1 small stalk Chinese celery [kin chye] stems – cut sections
1 red chilli – seeded and cut strips
1 small piece ginger – shredded
2 pips garlic – sliced
1 tbsp oil
1 tbsp each chilli sauce, light soy sauce, wine
¼ tsp sugar
1 tbsp preserved soy bean paste [taucheong]
- Bring some water to boil put in fish fillet, off heat and leave in water for 1-2 minutes. Drain and set aside.
- Heat wok with oil, sauté ginger, garlic and red chilli until aromatic, add in taucheong and some water, then add in the remaining seasoning.
- Add in blanched fish fillets to cook, followed by celery and leeks.
- Quickly toss and fry to mix well, thicken with cornstarch water. Cooks within a minute.
- Dish up to serve immediately.