Stir Fry Bean Sprouts with Salted Fish


This is another classic dish that brings back a lot of childhood memories.
No, the plucking of the roots is not daunting to me at all, I actually enjoy the task and will meticulously get to each and every single one of them. (I know; I was a strange child)

A Zhi Char stall in a coffee shop in Zion road (where Bistro Du Vin now stand) is the place to go for our family dinner when my young parents feel the family need a little treat.
This place served delicious Zhi Char dishes, it got my Papa's nod of approval.
To this family, Papa's acknowledgement is equivalent to the Michelin star today, the only difference is Papa's choice is unanimous.

Without fail, we will always order our favourite trio, King ribs, Deep Fried Soon Hock fish and the stir fry bean sprouts with salted fish.
What is so special about this dish? Well, I would say it is the best representation of the nutritious bean sprouts.
If I say pairing with salted fish brings these humble bean sprouts to a whole new level, no one would disagree with me. (of course, unless you are not a fan)

To do justice to this dish, the bean sprouts has to be cooked just right, i.e. slightly raw and not overcooked.  Nothing is worse than eating a plate of soggy and wilted bean sprouts.
The well-drained bean sprouts are to be briefly stir-fried no more than 3 mins over very hot wok (high heat) to retain its crunchiness and natural sweetness.
The salted fish gives an added aromatic to the dish, making it appetising.

It is a relatively an inexpensive meal, the bean sprouts cost no more than 50 cents, the salted fish just under $2 and the best news is the bean sprouts need no plucking (of roots) as they are of better quality these days.

Actually, what are you waiting for?

You will need:

300gm of bean sprouts
2 stalks of spring onion, cut into 5cm length
1 piece of salted fish, soaked, drained and cut into cubes
1 red chilli for garnish (sliced)
1 tablespoon of soy sauce
dash of white pepper
1 teaspoon of sugar (optional)
2 tablespoon of oil
1 clove of garlic (crushed)
3 slices of ginger

1. Clean and drained the bean sprouts, set aside.
2. Deep fry salted fish with oil till crispy, set aside.
3. Heat the wok with 2 tablespoons of oil, add in the ginger and garlic when oil is hot.
4. Add bean sprout and spring onions and stir fry briefly at high heat for 1 minute.
5. Add the soy sauce, sugar and pepper, stir quickly, add in the fried salted fish and dish up.
6. Garnish with chilli

Cooks' Note:
1.This dish needs to be briefly stir fry over high heat. If not, you end up with soggy and wilted sprouts.
2. No need to pluck the roots, I didn't.
3. The added spring onion make a different.

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