1fishabout 500 g - I used red snapper 2 oz (50 g) dehydrated cole ( Buey Chay in Hokkian) 2 stalks spring onion, cut into 2-inch sections A little potato starch mixture
Instructions
Soak preserved vegetables and rinse away any sand. Squeeze dry and cut into 1 cm sections. Place in a bowl and add seasonings to steam for about 30 minutes until the vegetables are soft
Clean fish and cut slits on both sides
Heat 2 Tbsp of oil and pan-fry fish until golden brown on both sides. Add spring onion and fry until fragrant. Add preserved vegetables together with the steaming liquid. Add water if necessary and bring to a boil. Simmer over low heat for about 15 minutes until the gravy reduces to about 2/3 cup. Taste the gravy and season with more soy sauce if needed. Lastly thicken with potato starch mixture