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!