|Half a spoon + half a spoon|
Pickled Ginger and Pepper
How to prepare the fish parsley
Defrost, cut into pieces
Place on kitchen paper to absorb moisture
Add a little starch
Add salt and stir well (I stirred by hand)
Updated this step today, still need to soak the ginger and chillies
In a separate bowl, combine vinegar, oyster sauce, light soy sauce, sugar and starch.
The fish will be browned at 70 percent in the pan.
Stir fry the garlic, ginger chillies and PI bean paste over a low heat, remember, it has to be low or it will get mushy.
Return the fish and stir-fry evenly.
Pour in the sauce before serving, not all of it, just a little.
OK, out of the pot.