(serves 4)
2 pack kailan
ginger/garlic/onion/spring onion (as desired)
200g white fish fillet (eg. cod)
salt
oil
marinade/sauce:
ginger sliced thinly
2tbsp light soya sauce
1/2 tsp sugar
1tbsp sesame oil
5 spice powder
1 tsp cooking wine (optional)
1. Make marinade. Marinade fish for 10min. Leave remaining sauce for later use.
2. Blanch kailan in boiling water. Add a dash of sugar (prevents bitterness) and salt. Run cold water. Drain and set aside for frying.
3. Add onion/ginger/garlic into wok with hot oil. Add kailan. Stir-fry for a few seconds and add a dash of water. Cover. After 10 seconds, stir-fry. Switch off gas for carry-on cooking for 20s. Arrange kailan on serving plate.
4. Steam fish for 6 min (depends on thickness of fish slices). Remove and arrange on kailan.
5. Scoop some remaining juices from steaming and combine with marinade. Drizzle over fish.
6. Garnish with spring onion. Fry cooking oil and drizzle over spring onion, observe a sizzle (cantonese style).
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