Chinese
Chinese - Hakka and Teochew
Spicy Fish Hakka
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g white fish fillets (snapper or tilapia)
- • 2 tbsp doubanjiang (chili bean paste)
- • 3 cloves garlic, minced
- • 2 slices fresh ginger
- • 2 spring onions, cut into sections
- • 1 tbsp Shaoxing rice wine
- • 1 tsp sugar
- • 250ml chicken stock
- • 1 tbsp vegetable oil
Preparation Steps
1
Phase 1
Cut the fish into thick slices and pat dry.
2
Phase 2
Heat the oil in a wok and fry the doubanjiang, garlic, and ginger until fragrant.
3
Phase 3
Pour in the stock, Shaoxing wine, and sugar and bring to a gentle boil.
4
Phase 4
Slide in the fish slices and simmer 5 minutes until just cooked.
5
Phase 5
Top with spring onions and serve.