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Fried Kam Hiong Fish
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| 500g | garoupa fish fillet, cubed |
| 1/2 tsp | salt |
| 2 tbsp | cornflour |
| 1 tbsp | oil |
| 2 tbsp | dried prawns, soaked |
| 1 tbsp | chopped garlic |
| 2 stalks | curry leaves |
| 6 bird?s eye chillies, chopped Seasoning | |
| 1 tbsp | oyster sauce |
| 1 tsp | fermented soya bean paste |
| 1 tbsp | curry powder |
| 1 tsp | sugar |
| 1/2 tsp | pepper |
| 1/2 tsp | chicken stock powder |
| 200ml | stock |
| water, alternative | |
Method
Lightly season fish with a little salt and cornflour. Deep-fry in hot oil until golden brown. Dish out and drain from oil.
Heat one tablespoon oil in the wok and sauté dried prawns until aromatic. Add garlic, curry leaves and bird?s eye chillies. Stir-fry until fragrant.
Add seasoning and bring to the boil.
Add fish; simmer until the sauce is reduced. Add egg white. Dish out and serve at once.
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