Steamed Fish Paste in Creamy Egg Oyster Sauce

Ingredients

2 blocks white bean curd, mashed

150g fish paste

2 salted egg whites

1/2 tbsp corn flour

1 tbsp oil

Gravy

2 tbsp oil

1 tsp chopped garlic

2 salted egg yolks, steamed and mashed

3 tbsp Lee Kum Kee Oyster Sauce

1 tsp sugar

3 tbsp water

2 tbsp chopped spring onion

Method

1. Put all ingredients into a mixing bowl and mix well. Steam at high heat for 12 minutes or until cooked.
2. Heat up oil and saute chopped garlic until fragrant. Add in the remaining gravy ingredients and stir well. Pour over steamed fish patty and serve.

Fish Belly and Bean Curd in Clay Pot

Ingredients

300g garoupa fish fillet, cut into chunks

1 tbsp corn flour

1 cup oil for deep-frying

1 tsp chopped garlic

2 blocks fried bean curd

10 honey peas

10 slices carrot

5 slices ginger

Seasoning

3 tbsp Lee Kum Kee Oyster Sauce

1/2 tbsp Lee Kum Kee Premium Soy Sauce

dash of pepper and sesame oil

1/2 tsp salt

500ml water

Method

1. Mix garoupa fish fillet with corn flour. Deep-fry in hot oil until golden brown. Dish and drain.
2. Leave 1 tbsp oil in work and saute garlic and ginger until fragrant. Add in fried bean curd, seasoning.
3. Add in honey peas, carrots and continue to simmer for 2 minutes. Thicken with corn flour water, add in spring onion and dish up. Serves.