Ingredients: ( 3-4 pax )
600 - 700 gm Fish meat - cut into cubes (Fish of own favourites)
Oil for frying.
Cornflour for coating.
2 pkts Curry paste ( Fish)
200 ml Santan (Coconut Milk) - ) Can be adjusted to
1200 ml Water. - ) thickness of the curry gravy
of own likes.
Veggies:
5-6 pcs Long beans - Discard both ends, break into 3" length.
7-8 pcs Ladies finger - Discard both ends & cut into 2.
2 pcs Brinjals ( Eggplants) - Cut off top stem & cut lengthwise
5-6 pcs Fried taufoo pok
Few leaves Cabbages
1 pc Big Onion - ) Cut into
1 pc Tomato - ) wedges
Curry leaves ( Optional)
Marinate Sauce:
Salt, pepper, 1 1/2 tsp Shao Hsing Wine or fish sauce.
Methods:
1. Use a big bowl, put in fish cubes, marinate sauce, mix well & set aside.
(Can be done an hour ahead.)
2. Heat wok with oil.
3. Dip the fish cubes into cornflour piece by piece, then slowly put in to fry.
Fry till it is slightly golden in colour. Drain off access oil, put on a plate
& leave aside for later use.
4. Use same wok, heat up only 2 tbsp oil. Put in long beans, brinjals, cabbages,
stir fry for 3-5 mins. then add in curry paste and balance of veggies
except tomato & fried fish cubes.
5. Stir & mix well for another 5 mins. only then add the tomato & fish cubes
and water. ( Try to test the taste)
6. Lower heat, mix well & let it cook for 5-10 min. Lastly add in the santan,
7. Once the curry boils, turn off heat.
8. Use a bowl with depth to fill up with curry and served.
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