Smoky Wok

It's Wordless Wednesday again!

Hope you like this dish :)


This post is part of my Yuen Chun Recipes.



Ingredients:

1 piece of white fleshed fish (I used garoupa) - coat with small amount of corn flour
1 tablespoon yellow bean sauce (taucu) - I used Yuen Chun's
4 cloves garlic, minced
3 slices ginger, slivered
Handful of bird's eye chili peppers, sliced
Dash of soy sauce for taste

Method:

Firstly, shallow-fry the fish until golden on both sides.  Set aside.

Next, heat up your wok until almost smoking.  Add 3 tablespoons cooking oil and swirl to coat.  Turn heat to low.  Add garlic and ginger.  Fry till fragrant.  Add bird's eye chili peppers.

Add in the yellow bean paste and add soy sauce to taste.  Add about 1/2 cup of water.  You can thicken this with some corn flour if you wish.  Bring to a boil and add in the fish from earlier.  Allow the fish to soak in the sauce and dish out to serve.  This will take about 3-5 minutes usually.