Simple & Nice Stir Fried Sang Yee Fish Fillet with Ginger and Spring Onions Recipe

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.

Ingredients

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!