Ingredients
500 g (about 1 lb) grass carp fillet, 50 g (about 1/3 cup) peas.
Seasonings
15 g scallion segments, 15 g ginger slices, 2 teaspoons fermented red bean curd sauce (nam yu), 1 teaspoon salt, 1 teaspoon Shaoxing wine, 1 teaspoon vegetable oil, a pinch of sugar, a dash of sesame oil.
Steps
1. Clean the grass carp, cut into strips, sprinkle with salt and marinate for 30 minutes. Place in a bowl, add scallions, ginger, and cooking wine, then steam until cooked through. Remove and arrange on a plate.
2. Heat oil in a wok, add the green peas and stir-fry briefly, then add a little water and cook until the peas are just tender, then remove and sprinkle over the fish strips on the plate.
3. Place the fermented bean curd sauce in a bowl, add sugar and sesame oil, stir to combine, then pour over the fish strips and serve.