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Stir-fried Gai Lan with Fish Cake & Lap Cheong

This dish is an alternative way of cooking Gai Lan (Chinese broccoli) traditionally, very tasty, full of flavours, that the vegetable turns out to be the most enjoyable part, as it absorbs the oil of lap cheong and natural sweetness of fish. Best served hot with steamed rice.

Ingredients:
  • 200 gm Gai Lan (Chinese broccoli)
  • 200 gm white fish meat (e.g. Mackeral)
  • 4 to 5 shiitake mushrooms, soaked until soft, diced
  • 1 lap cheong
  • scallion, to taste
  • 3 to 4 slices ginger
  • 2 tsp Shaoxing wine
  • salt, to taste
  • sugar, to taste
  • 4 Tbsp chicken stock
Marinade:
  • 1 tsp light soy sauce
  • 1/2 tsp sugar
  • 1 tsp cornflour
  • pepper, to taste
Thickening:
  • 2 tsp cornflour
  • 2 Tbsp water
Method:
  1. Rinse and wipe dry gai lan. Cut into 1½ to 2 inches long sections. Separate stems and leaves. Set aside.
  2. Blanch lap cheong in boiling water and remove grease and impurities outside if any. Cut into two halves. Dice one half and slice another half.
  3. Chunk fish meat and place into a food processor. Pulse until smooth. Transfer into a large bowl. Add shiitake mushrooms, diced lap cheong, scallion and marinade. Use chopsticks to blend towards only one direction, either clockwise or anti-clockwise until elastic, about 10 to 15 minutes.
  4. Heat oil in a frying pan. Place fish paste and lightly press to flatten. Cook over medium-low heat until both sides are golden brown. Remove from pan, let cool a bit. Cut into smaller pieces. Set aside.
  5. Add oil in the pan, sauté ginger until fragrant. Toss in the stems of gai lan. Increase heat, and stir fry until they soften. Add leaves, quickly stir fry. Sprinkle wine, pour in chicken stock. Season with salt and sugar. Toss back fish cake and lap cheong slices. Add thickening, cook to preferred consistency. Served hot with steamed rice.

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