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Trio of seafood with Chinese broccoli & ginger flower sauce

Method

  • Brush the sambal on the fish flesh and sprinkle 30 gm chopped ginger flower on top. Then place the fish on a tray, skin side down, and refrigerate overnight. 
  • The next day, combine the prawn meat with sesame oil, potato starch and seasonings. Then put in the freezer for at least 2 hours. 
  • When ready, roll the prawn mousse into small balls and set aside. 
  • To make the sauce, blend the red onion, lemongrass, turmeric, 4 crushed garlic cloves and the candlenuts to form a paste. Then fry in 50 ml hot oil until fragrant, regularly stirring. 
  • Add the stock and 3 chopped ginger flowers. Stir and rapidly boil for 15 mins to reduce to sauce consistency, adding the tamarind water and sugar when almost ready. 
  • Preheat the oven to 180°C fan forced (200°C normal). 
  • Heat a wok (or large non-stick pan) until smoking and then add 1 tbsp oil with 1 crushed garlic clove and briefly cook. 
  • Add the carrot and turnip and stirfry for 2 mins, before adding the cuttlefish and 5-spice powder. Briefly stir fry to warm through and transfer to a bowl to cool. 
  • Soak the spring roll wrappers in warm water for 5 mins. Place them, individually, on a damp tea towel and cover with another. 
  • Then brush a little beaten egg around the edges of a spring roll wrapper and place a quarter of the cuttlefish mixture along the centre. Roll up the wrapper to make a long, thin spring roll. Repeat the process and place them in the damp tea towel.
  • Roll up the fish (skin on the outside) and coat in potato flour. Then gently cook in a little hot oil for about 4 mins until crisp and golden brown all over. Transfer to the oven and cook for about 5 mins. 
  • When the fish is almost ready, deep fry the spring rolls until golden brown. Drain well on kitchen paper towels. 
  • At the same time, coat the prawn balls with shrimp powder, dip in beaten egg and then in potato flour, before deep frying for 2 mins. Also drain well on kitchen paper towels. 
  • Smear the sweet potato mash on individual plates and arrange the fish, prawns balls and spring rolls along the top. Serve with the greens and sauce on the side. 
  • Kok Shyan Pang – Yum Cha Dragon, Docklands

Ingredients

  • 80 gm sambal oelek
  • 150 gm fish fillets
  • 30 gm + 3 ginger flowers, chopped
  • 50 gm green prawn meat, finely chopped
  • 3 gm sesame oil
  • 5 gm potato starch
  • sea salt & freshly ground pepper
  • 2 eggs, beaten
  • 20 gm potato flour
  • 30 gm dried shrimp powder
  • 200 gm red onion, finely chopped
  • 30 gm lemongrass, finely diced
  • 2 tbsp turmeric
  • 5 garlic cloves
  • 30 gm candlenuts
  • vegetable oil
  • 1 litre fish stock
  • 150 ml tamarind water
  • 30 gm shaved palm sugar (or soft brown sugar)
  • 30 gm shredded carrot
  • 50 gm shredded sweet turnip
  • 200 gm shredded cuttlefish
  • 10 gm Chinese 5-spice powder
  • 4 round spring roll wrappers
  • about 4 tbsp pureed sweet potato
  • blanched Chinese broccoli

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm