Spicy stir-fry fish (紅燒炒魚)

Ingredients (to marinate fish):

  • Grouper fish (cut into pieces) 600gm
  • Salt 1 tsp
  • Sesame oil 2 tsp
  • Pepper Pinch

Ingredients (to steam fish):

  • Ginger (sliced)
  • Spring onion ( bottom part)

Ingredients (to stir-fry):

  • Cooking oil 30gm
  • Garlic 8 cloves
  • Ginger (sliced) 12 slices
  • Onion (cubed) 1 whole
  • Lemon grass 2 stalks
  • Curry leaves 5 stalks
  • Tamarind slice 2 slices
  • Fresh red chilli (deseed) 2
  • Small red chilli (deseed) 5
  • Dried red chilli (deseed) 8
  • Spring Onion
  • Coriander

Ingredients (sauces):

  • Fermented bean paste 2 tsp
  • Sugar 1/2 tsp
  • Chinese wine (紹興酒) 1 1/2 tbsp
  • Water 50ml
  • Corn flour (for thickening) 1 tsp

Method:

Step 1: Marinate fish for minimum 15mins

Step 2: Place in sliced ginger and spring onion, steam marinated fish on small/medium fire for 5-8mins. This method helps to kill fishy smell, discard ginger, spring onion and steamed water and set aside.

Step 3:

  • Heat up oil
  • Stir-fry garlic, ginger and onions until fragrant

  • Add in lemon grass and curry leaves, continue to stir-fry for 2-3mins
  • Add in all chillis and continue to stir-fry on medium/high heat

Step 4:

  • Add in steamed fish and stir for another 1-2mins

  • Pour in half mixed sauces and cook on high heat

  • Mix in corn flour in the remainder sauces
  • Pour the remainder sauces for thickening purposes, stir on high heat for another 1mins
  • Add in spring onion and coriander and done!

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