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Fortune Wealthy Fish

Fortune Wealthy Fish

1 slice (approx 300g) Fish (preferably garoupa / senangin)
10 g Ginger, shredded
½ tsp Corn flour
50 g Chicken meat, skin removed and diced
1 piece Preserved salted plum (suin moey)
60 g Cabbage, cubed
1 packet Japanese beancurd, diced
Ingredients (A):
¼ tsp AJI-SHIO® Flavoured Pepper
A dash Salt
¼ tsp Sesame oil
Sauce Ingredients (B):
5 Bird’s eye chillies, lightly smashed
2 stalks Lemongrass, crushed
2 stalks Spring onion
1 stalk Coriander root
10 g Galangal, smashed
250 ml Water
Seasoning (C):
½ tsp AJI-SHIO® Flavoured Pepper
1 tbsp Fish sauce
1 tsp TUMIX® Chicken Stock Seasoning
½ tsp Sugar or to taste
1 tsp Sesame oil
Garnishing (D):
Some Coriander leaves and spring onion shreds
1 tsp Sliced red chilli
  1. Clean fish well then drain and rub with ingredients (A) followed by corn flour.
  2. Combine sauce ingredients (B) in a pot and bring to a boil for 10 minutes. Add in seasoning (C) to mix. Keep the sauce hot while waiting for the fish.
  3. Place fish slice on a steaming plate and arrange ginger shreds on top.
  4. Scatter preserved salted plum and chicken meat over the fish. Steam for 10 minutes over high heat. At the last 2 minutes place cabbage and Japanese beancurd around and continue to steam until fish is cooked through.
  5. Throw out the steaming fish liquid.
  6. Remove fish pieces with the condiments to a serving plate and pour over the prepared stock.
  7. Sprinkle with garnishing (D) before serving.

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