Thai
Thai - Seafood Specialties
Seafood Specialty - Baby Corn
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 300g baby corn, halved lengthwise
- • 250g squid, cleaned and cut into rings
- • 3 tbsp yellow bean sauce
- • 1 tbsp fish sauce
- • 1 tsp sugar
- • 4 cloves garlic, sliced
- • 1 tbsp vegetable oil
- • 1/4 cup chicken stock
- • 1 red chili, sliced
Preparation Steps
1
Phase 1
Halve the baby corn lengthwise; clean and cut the squid into rings.
2
Phase 2
Simmer the baby corn in the chicken stock for 3 minutes until tender-crisp; drain, reserving the stock.
3
Phase 3
Heat oil in a wok and fry the garlic until fragrant.
4
Phase 4
Add the squid and stir-fry 1 minute until it just turns opaque.
5
Phase 5
Stir in the yellow bean sauce, fish sauce, sugar, and reserved stock.
6
Phase 6
Add the baby corn and toss on high heat for 2 minutes.
7
Phase 7
Garnish with sliced chili and serve hot.