300 gm Batang fillet, cubed
(Marinade fish cubes with salt, sugar, sesame oil, chinese wine and corn flour for about half an hour.)
100 gm Salted mustard green ( kiam chye),
(shredded after soaking for about half an hour.)
1 tsp garlic, chopped finely
1 tsp ginger, chopped finely
1 tbsp fermented soya bean paste
1 tbsp rice vinegar
1/4 cup water
Heat up 3 tbsp oil and fry garlic, ginger and fermented soya paste till fragrant.
Add in the fish cubes and fry evenly and then add in the shredded mustard green.
Add in the water and simmer, covered for about 10 minutes till fish is cooked.
Season the dish with rice vinegar and sugar and mix well.
Dish up and serve warm.
Wednesday, January 03, 2007
Fish fillet with Salted mustard green