Tuesday, November 16, 2010

Chinese Spinach with Silver Fish (银鱼上汤苋菜)

This is a simple dish that you can easily whip up at home instead of having it in a restaurant or zi-char stall.  Another variation of this is Chinese Spinach with trio eggs (century egg, salted egg & chicken egg) or you can omit the eggs and add wolfberries instead. 

银鱼上汤苋菜
What you need:
  • A handful of silver fish, rinse and pat dry, before you fry it till crispy.  This will be used as toppings.
  • Broth - you can use ready-made stock, fish bone stock, ikan bilis stock or any stock that you have on hand.  For me, as I have some prawn shells, I sauteed the prawn shells with garlic to get a rich and favourful prawn stock as the broth.  
  • Chinese spinach - buy the small leafy spinach or baby spinach as it is more tender.  Heat oil, add garlic, Chinese spinach, stir-fry, add stock and it is done in 2 to 3 minutes.

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