1. FINbyBOAT Jade Perch 600 to 800g.
2. Chef Cao Yong Traditional Recipe Sauce 1 bottle.
3. Few slices of Giger.
4. Few stalks of Spring Onion.
5. Dried pork fat.
For a family of 4.
1. 2 medium size squids.
2. 2 medium size vannamei prawns.
3. Few pieces of Clam (La La).
4. One Jade Perch fillet 180g.
5. 4 packets (180g each) of Jade Perch Noodle.
6. 4 packets (250g each) of Jade Perch Collagen Soup. Dilute if necessary.
7. Few Coriander, 2 Tomatos, few Spring Onion and Seaweed.
One 500g Jade Perch (whole or fillet, according to preference)
8 Cherry Tomatoes
4 cloves of Garlic
1/4 of a round Cabbage
1/4 of a Japanese Pumpkin
1/2 an Onion
Few sprigs of Thyme
A pinch of your preferred herb
Salt and Pepper to taste
Lime/ Lemon wedges
Serves 3-4 people as a side dish
1 tilapia fish
2 inches ginger julienned
3 stalks spring onion (1 julienned, 2 cut into segments)
2 tablespoons of cooking oil
1 tablespoon of shaoxing wine / chinese rice wine
4 tablespoons of steamed fish soy sauce
Dash of pepper
Some coriander and chili for garnishing