2 tbsp cooking oil

2oog dried kurau

1″ piece ginger, peeled and julienned

2 cloves garlic, peeled and minced

1 tbsp taucu, minced

60ml water (4 tbsp)

1 tbsp light soy sauce

½ tsp MSG

1 stalk red chilli, sliced into rings

1 stalk scallions, sliced into 1″ lengths

1. In a skillet or wok, heat 2 tbsp cooking oil over medium heat. When the oil begins to shimmer, pan-fry the fish until cooked, about 3-5 minutes. Remove and set aside on a plate.
2. In the same oil, fry ginger until fragrant, about 1 minute, then add the chopped garlic. Stir fry for about 30 seconds then add the taucu. Fry for 1-2 minutes.
3. Pour in the water and soy sauce, and sprinkle in MSG. Mix well. When the liquid begins to simmer, return the fried fish to the pan and let it all cook together for about 5 minutes for the flavours to meld.
4. Sprinkle over chilli and spring onion slices. Turn off the heat and serve.