Ingredients
1 Local Fish Farmer Seabass
2-3 Tomatoes
1-2 Salted Plums
½ Medium-sized Chinese Cabbage
4-5 Leaves of Lettuce
4-5 Fuzhou Fishball (optional)
1-2 Red Onions
1-2 Clove of Garlic
1-2 Red Chilli
3-4 Slices of Lemon
3-4 Slices of Ginger
1-2 tbsp of Soy Sauce
1-2 tbsp of Oyster Sauce
3-4 tbsp of Sesame Sauce
1-2 tbsp of Chilli Oil
2 tbsp of Sesame Oil
2-3 Dashes of Sugar
1-2 Dashes of White Pepper
Corriander
Potato Chips (optional)
Pickled Ginger (optional)
Method
- Prepare the ingredients
- Slice the seabass fillet into even pieces and set aside.
- Slice the red onions, shred the lettuce, and shred the Chinese cabbage.
- Set all the vegetables aside.
- Prepare the sauces
- For the sour plum sauce, combine chopped garlic, chilli, diced tomatoes, soy sauce, oyster sauce, crushed sour plum, sesame oil, sugar, and white pepper in a bowl.
- For the spicy sesame sauce, mix the sesame sauce, chilli oil, and sesame oil in a separate bowl.
- Stir both sauces well until fully combined, then set aside.
- Cooking the dish
- Bring a pot of water to a boil. Add the chicken stock, ginger, and lemon slices.
- Once boiling, add the Fuzhou fish balls and poach the seabass slices.
- When cooked through, remove and drain the ingredients.
- Assemble
- Lay a bed of shredded cabbage and lettuce on a plate, then arrange the seabass slices on top.
- Slice the fish balls in half and add them to the plate.
- Drizzle a combination of the sour plum and spicy sesame sauces over the dish.
- Garnish with sliced onions, coriander, crushed potato chips, and pickled ginger.
- Serve and enjoy!
A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.
