Ingredients
1 pomfret approx 300g
1 tbs minced garlic
1 large red chilli
2cm sized knob of ginger
3 pcs dried shitake mushrooms
100g young pea pods
1 tsp fish sauce
1 tsp dark soy sauce
1 tsp chinese cooking wine
2 heaped tsp cornflour
3 tbs water
1 cup oil
Salt
Method
1. Gut and clean fish
2. Pat dry and make a few shallow cuts on the thicker parts of the fish. Rub salt sparingly over entire fish.
3. Heat oil in wok and fry fish till cooked, set aside in serving dish.
4. Soak dried mushrooms in a bowl of warm water.
4. Cut ginger and chilli into thin strips.
5. Remove tough ends of the pods and cut mushrooms into 1cm strips (reserving the water for use later).
6. Heat remaining oil in wok and fry garlic and ginger till fragrant.
7. Add the chilli, mushroom and pea pods and fry for a few minutes.
8. Add water from the mushrooms, fish sauce, dark soy sauce and wine to the wok and cover. Stew for a few minutes.
9. Dissolve cornflour in the 3 tablespoonfuls of water. Add the mixture slowly to the stew while stirring to thicken.
10. Pour stew over fish and serve immediately.
