Ingredients:
Chicken Stock – 30 ml
White Fish Fillets – 250 gms, sliced thinly
Fish Sauce – 1 tsp
Sugar – 1/2 tsp
Black Pepper Powder – 1/4 tsp
Green Chillies – 1, deseeded, cut into thin strips
Garlic – 1 to 2 cloves, minced
Oil – 1 1/2 tblsp
Ginger – 1 two inch piece, peeled, cut into thin strips
Shiitake Mushrooms – 2, small, stems discarded, sliced into thin strips
Spring Onion – 1, small, cut into small pieces
Coriander Leaves – few, chopped
Hoisin Sauce – 1/2 tblsp
Method:
1. Heat oil in a pan over medium flame.
2. Add the garlic, ginger and mushrooms.
3. Stir-fry for a minute or two.
4. Add the hoisin sauce and stir for 30 seconds.
5. Pour the chicken stock and bring to a boil.
6. Add the fish fillets, fish sauce, sugar and black pepper powder.
7. Simmer for 3 to 4 minutes.
8. Add the green chillies and mix well.
9. Remove and transfer to a serving plate.
10. Garnish with spring onions and coriander leaves.
11. Serve hot with rice.
