Dried Fish With Chinese Broccoli Recipe

Soak and rinse

If dried fish is very salty or dense, rinse under running water and soak in warm water for 10–20 minutes to remove excess salt and soften. Drain and pat dry with paper towels. If using thin salted small fish, a shorter soak (5–10 min) is fine.

Break into pieces

If using whole larger pieces, cut or break into bite-sized pieces about 2–3 cm so they are easy to eat and distribute evenly with the greens.

Shallow-fry for texture

Heat 1–2 tbs oil in a wide skillet or wok over medium-high heat. When hot, add the dried fish pieces in a single layer and shallow-fry 1–2 minutes per side until fragrant and slightly crisped (watch closely to prevent burning). Remove fish to a plate lined with paper towel and reserve oil in the pan.

In a small bowl combine light soy sauce, oyster sauce, water, sugar and cornstarch. Stir until sugar and cornstarch dissolve. Add sesame oil and set aside.

If pan is low on oil, add remaining 1 tbs oil to the same skillet and heat over medium-high. Add sliced garlic, ginger and sliced chili. Stir-fry 30–45 seconds until aromatic but not browned.

Add the Chinese broccoli stems first (the thicker pieces) and stir-fry 1–2 minutes. Add the leaves and continue stir-frying 1–2 minutes until bright green and slightly tender but still with bite. If the pan is getting dry or the greens need help steaming, add 2–3 tbs water, cover for 30–45 seconds, then uncover and continue.

Return the fried dried fish pieces to the pan, gently toss to combine with the greens. Give the sauce a quick stir (cornstarch may settle) and pour it over the vegetables and fish. Stir gently to coat; cook 1 minute until sauce thickens and clings to the ingredients. Taste and adjust seasoning: if too salty, add a splash (1–2 tbs) water; if needed, add another 1/2 tsp sugar or a few drops of light soy sauce.

Turn off heat. Sprinkle with sliced spring onion and toasted sesame seeds if using. Serve immediately.