Click here for the Chinese version of this recipe.

• 250g Jade Perch fillet*, sliced
• 1 bunch pea sprouts*
• 1/4 tsp salt
• 1/4 tsp white pepper
• 2 tsp curry powder
• 1/2 tbsp corn starch
• 1/2 tbsp minced ginger
• 1 pkt egg tofu

Tomato Stew

• 150g diced tomatoes
• 1 tbsp sliced ginger
• 1/2 red onion, thinly sliced
• 1/2 yellow bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1/2 tbsp spring onion, chopped
• 1 tbsp curry powder
• 2 tbsp tomato paste
• 1 tbsp rice wine vinegar
• 250ml water
• 1/4 tsp salt
• 1/2 tbsp soy sauce
• 2 tsp sugar
• 1 bay leaf
• 1/8 tsp white pepper
• 2 tbsp corn starch solution (1tbsp water with 2 tbsp corn starch)

Tip:

Heat up the cooking pan till hot before adding oil to pan fry the egg tofu.

The Jade Perch Fillet can be substituted with other fish eg. Dory Patin*, Barramundi*, Red Snapper*, Hybrid Grouper*, Golden Pomfret* or Grey Mullet*.

*Local Produce