I chanced upon a fishmonger selling sang yee (snakehead, haruan) fish fillet at the wet market and quickly bought a plate. It has been quite some time ago since my family ate Sang Yee fish. I love the smooth and sweet texture of this fish and the addition of a little corn flour to this recipe make it even smoother.
You can eat this dish with either steamed rice or porridge.
Sang Yee or any type of fish you fancy, fillet, 500 gms
Ginger, 5 slices
Spring Onions, 2 stalks, cut into 1 " length
Shao Shing Chiew, 1 teaspoon
Corn flour and water mixture
Sesame Oil, a few drops
Salt to taste
Garlic, 3 cloves, chopped finely
Onions, 1 pc, cut into four
Heat up wok and pour in around 1 tablespoon of vegetable oil. Saute ginger, garlic and onions until fragrant. Put in the fish fillet. Stir fry for a short while or until the fillet is cooked. Add sesame oil, shao shing chiew and salt to taste. Pour in a little corn flour and water mixture. Throw in the spring onions.
Serve Stir Fried Sang Yee Fish Fillet with Ginger & Spring onion while still hot!