Ingredients
1 FINbyBOAT Jade Perch 600 to 800g.
1 bottle of Chef Cao Yong Nyonya Assam Sauce.
1/2 pc Pineapple.
4-5 stalks of Lady Finger.
1 pc of Eggplant.
1 pc of Tomato.
1 pc of Onion.
Few stalks of Spring Onion.
Few slices of Ginger.
How To Cook
- Butterfly cut Jade Perch.
- Place Jade Perch on a plate with Ginger and Spring Onion.
- Steam for 12 to 15 mins depends on the size.
- Place Eggplant into boiling water.
- Place Lady Finger after Eggplant.
- Boil Eggplant and Lady Finger till half cook.
- Add some oil into the pan and put Onion in it.
- Stir fry Onion and add a little water to cook the Onion further.
- Add Cao Yong Nyonya Assam Sauce into the Pan and stir fry.
- Add Eggplant and Lady Finger into the pan.
- Add Pineapple and Tomato into the pan and stir fry.
- Transfer steamed Jade Perch onto a clean plate.
- Pour stir-fried sauce onto steamed Jade Perch.
- The dish is ready. Enjoy!