Ingredients
3 Tenggiri Fish Steaks (sliced, washed and patted dry)
3 cloves Garlic (chopped)
6 slices Ginger (cut into strips)
1 Red Chilli (cut into strips)
1 stalk Spring Onion (cut into ~4cm long sections)
½ tbsp Chilli Bean Paste
½ tbsp Lao Gan Ma Chilli Crisp (optional)
250ml Boiling Water
Cooking Oil
SEASONING
½ tbsp Soy Sauce
½ tbsp Dark Soy Sauce
1 tbsp Chinese Cooking Wine (Hua Tiao Jiu)
Pepper (to taste)
Method
- Lightly season the Tenggiri fish steaks with salt and dust them with a light coating of corn flour.
- Heat oil in a pan, then pan-fry the Tenggiri fish steaks until golden brown on both sides. Remove and set aside.
- In a small claypot, heat 1 tbsp of oil and sauté the ginger, garlic, chilli and the white parts of the spring onion until fragrant.
- Add the chilli bean paste and the chilli crisp (optional), and stir-fry for 1 minute.
- Pour in 250ml boiling water, add the seasoning ingredients (soy sauce, dark soy sauce, Chinese wine and pepper) and bring to a boil.
- Return the pan-fried Tenggiri fish to the pan/pot. Cover and simmer for 5 minutes, allowing the sauce to reduce.
- Garnish with the green part of the spring onions, stir and serve.
