Ingredients
1 lb white fish fillets or steaks
1/2 cup oil
2 slices fresh ginger
1 clove garlic
1 fresh red chili, seeds removed
1 medium red or brown onion, sliced
2 teaspoons salted soy beans (taucheo), lightly pounded
1 teaspoon sugar
1 teaspoon light soy sauce
1/2 cup water
1/4 teaspoon salt
Method
- Dry fish thoroughly. Heat oil in a wok until very hot and fry fish, a few pieces at a time, for just 1 minute on each side. Remove and drain. Pour off all but 1 tablespoon of oil.
- Pound ginger, garlic, and chili together.
- Heat oil and fry sliced onion for 2 minutes, then add pounded mixture and stir fry for 2-3 minutes, taking care not to let it turn brown.
- Add soy beans and stir-fry for 1 minute.
- Put in sugar, soy sauce, water and salt and simmer for 2 minutes.
- Add fish and simmer gently until cooked, turning from time to time. The liquid should be reduced to just a couple of tablespoonsful of thick gravy.
Source: Singapore Food
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