24 FISH FILLET WITH MINI BITTERGOURD AND BLACK BEAN SAUCE
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.