24 FISH FIL­LET WITH MINI BIT­TER­GOURD AND BLACK BEAN SAUCE

Simply Her (Singapore) - - Home & Food Recipes - By Sam Ang

IN­GRE­DI­ENTS 200g cod fil­let, cut into bite-sized pieces A pinch of salt 2 tbsp + 1 tsp corn­flour 3 mini bit­ter­gourds, cut into bite­sized pieces Veg­etable oil, for deep-fry­ing bit­ter­gourd 20g shal­lots, halved 1 knob (20g) young ginger, sliced 1 tsp minced gar­lic 1 tsp black bean sauce

tsp Shaox­ing wine 150ml chicken stock 1 tsp oys­ter sauce tsp light soya sauce tsp dark soya sauce tsp sugar A pinch of pep­per DI­REC­TIONS 1 Mar­i­nate the fish with the salt and dust with 2 tbsp corn­flour. Set aside for 5min. 2 Deep-fry the bit­ter­gourd for 1min to half-cook it. Drain and set aside. 3 Re­move all but 1 tbsp of oil from the wok. Stir-fry the shal­lots, ginger, gar­lic and black bean sauce for 20 sec­onds. 4 Add the rest of the in­gre­di­ents, the bit­ter­gourd and the fish. Bring the gravy to the boil and sim­mer briefly. Stir in 1 tsp corn­flour and serve warm.

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