Ingredients
700g SG Seabass
1 packet Lee Kum Kee Sauce – Hot And Sour Fish With Pickled Leaf Mustard (酸菜鱼酱) (comes with sauce pack, pickled mustard and dried chilli)
1 Baby Cabbage (cut into chunks)
1 bundle Wide Vermicelli (soaked)
1 bundle Enoki Mushrooms (roots removed)
2 pcs Ginger (thumb-sized, smashed)
2 stalks Spring Onion (separate the white and green portions)
8 cloves Garlic (coarsely chopped)
1 Red Chilli (cut)
MARINADE FOR FISH
½ tsp Salt
½ tsp Ground Pepper
1 tbsp Egg White
1 tsp Corn Starch + 1 tbsp Water
2 tbsp Cooking Oil
Method
- Ask the staff at the seafood counter to clean and fillet the seabass. Keep the bones for the stock.
- Slice and marinate the fish. Keep in the fridge till ready to use.
- In a casserole, lightly brown the fish bones on both sides. Add in a piece of smashed ginger and pour in 1L of hot water. Cover and boil for 10 minutes. Sieve the soup and discard the bones.
- In the same casserole, stir-fry the smashed ginger and spring onions (white portion) with the pickled mustard. Pour in the fish bone stock and bring to a boil.
- Add in sauce pack (I use ¾ pack), baby cabbage and wide vermicelli. Cover and cook for 3 minutes or till cabbage turns soft.
- Add enoki mushrooms and arrange marinated sliced fish on top (DO NOT STIR). Cook for another 1–2 minutes, till the fish turns opaque in colour. Add remaining chopped spring onions and red chilli on top.
- In a small frying pan, heat up 4tbsp cooking oil. Add in the chopped garlic and dried chilli. Remove from heat immediately and pour over the dish.
Recipe by Loh Wai Fong
