Calla Lily Recipes 食谱篇 - 年年有鱼 (NIN NIN YOU YU)

年年有鱼 (NIN NIN YOU YU)

Ingredients :-

500g fish fillet (garoupa) cut into 5mm thick slices, dash of salt and papper

1 egg white, beaten

½ cups cornflour

2 cups oil for deep-frying

Butter and milk sauce

75g butter

100g evaporated milk

2 stalks curry leaves

3 bird's eye chillies, coarsely chopped

Seasoning

1 teaspoon sugar or to taste

¼ teaspoon salt or to taste

¼ teaspoon pepper

Spicy sauce

1 tablespoon oil

1 tablespoon sesame oil

4 slices ginger

½ teaspoon garlic, chopped

4 dried red chillies, cut into half & seeded

1 tablespoon hot bean paste (tau pan cheong)

35g green capsicum seeded and cut into wedges

35g red capsicum seeded and cut into wedges

¼ teaspoon chicken stock granules

¼ teaspoon sugar or to taste

3 tablespoon water

½ teaspoon Shao Hsing Hua Tiau wine

1. Sprinkle fish with salt and pepper, and rub all over; leaves for 10 mins. Dip fish in egg white and toss in cornflour to coat.

2. Heat oil in a wok over medium-high fire. When hot, deep-fry fish until golden brown, about 5 mins. Remove fried fish and drain on paper towels.

3. To make butter and milk sauce, heat butter in a clean wok over medium fire and immediately add evaporated milk. Stir until mixture turns creamy, about 6 to 7 mins. Add curry leaves, bird's eye chillies and seasoning. Return half portion of the pre-fried fish slices to the creamy mixture. Stir gently to coat, taking care not to break the fish pieces. Dish out onto a serving platter.

4. To make spicy sauce, heat oil and sesame oil in a clean wok over medium fire. When hot, fry ginger, garlic, dried chillies and hot bean paste until fragrant. Add red and green capsicum and toss for a minute. Add chicken stock granules, sugar and water. When it starts to boil return the remaning fish slices to the wok and toss gently to combine. Splash in a little Shao Hsing Hua Tiau wine then dish onto the same serving platter.

ADD-ON EXTRAS : 50g carrot (sliced and parboiled), 3 fresh button mushrooms (quartered), and 1 stalk leek (cut into 5 cm lengths).

Instructions : Add carrots, mushrooms and leek before adding the capsicums in Step 4.