200g Snapper Fillet
3 Tbsp Chopped Spring Onion
1 Tbsp Coriander, chopped
4 Stalks Chinese Vegetable (Gai Lan or Choy Sum)
3/4 tsp Salt
1/2 tsp Chicken Powder
1 tsp Sesame Oil
1/2 tsp White Pepper
2 Tbsp Corn Flour
4 Tbsp Water
2 Chinese Mushrooms, soaked until soft, stems removed, then
1 Tbsp Chopped Garlic
3/4 Cup Water
1/2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1/2 tsp Sugar
2 tsp Corn Flour
Sesame Oil and White Pepper to taste
Mince fish finely and season with salt, chicken powder, sesame
oil, white pepper, corn flour and water; stir well to make a
Beat eggs, gradually mix with fish paste, then add spring onion and coriander, stir well.
Bring half a pot of water to boil, add salt, sugar, and oil.
Blanch vegetables, remove and drain.
Heat enough oil for deep frying to a medium low heat.
Drop the egg and fish mixture by the tablespoonful into the oil and fry till golden brown; remove and drain.
Heat some oil in a wok, sauté garlic and Chinese mushrooms.
Add soy sauce, oyster sauce, sugar, sesame oil, pepper, and liquid mixture of water and corn flour.
Add the fish tofu, stir and bring to the boil, then remove from the heat.
Place the vegetables on a serving platter and pour the fish tofu and sauce over the top.