Thursday, July 20, 2017

Togue with Salted Fish Recipe


1 tsp Olive Oil
100g Salted Fish, soaked for an hour
2 cloves Garlic, crushed
1 tsp Ginger, finely chopped
1 fresh Chilli, deseeded, finely chopped
4 handfuls of Bean Sprouts (Togue)
3 tbsp Crispy Fried Shallots
Half a handful of Spring Onion, chopped into 1" length
Half a handful of Coriander
1 tbsp Oyster Sauce
1/4 tsp Sesame Oil

Soak the salted fish in water for an hour. Drain and chop.
Splash oil in a wok. 
Fry the salted fish till crispy golden brown.
Remove from oil. Set aside.

Using the same oil, fry the garlic, ginger and chilli for a minute.
Add the bean sprouts and spring onion.
Pour a tbsp of oyster sauce and drizzle with sesame oil.
Simmer for 10 minutes. 
Add the coriander leaves.
Season with white ground pepper.
Add the crispy fried salted fish and crispy fried shallots. Stir.
Remove from heat immediately.


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