Steam Jade Perch with Cao Yong Nyonya Assam Sauce

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Steam Jade Perch with Cao Yong Nyonya Assam Sauce

Steam Jade Perch with Cao Yong Nyonya Assam Sauce

Steam Jade Perch with Cao Yong Nyonya Assam Sauce
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
  1. Butterfly cut Jade Perch.
  2. Place Jade Perch on a plate with Ginger and Spring Onion.
  3. Steam for 12 to 15 mins depends on the size.
  4. Place Eggplant into boiling water.
  5. Place Lady Finger after Eggplant.
  6. Boil Eggplant and Lady Finger till half cook.
  7. Add some oil into the pan and put Onion in it.
  8. Stir fry Onion and add a little water to cook the Onion further.
  9. Add Cao Yong Nyonya Assam Sauce into the Pan and stir fry.
  10. Add Eggplant and Lady Finger into the pan.
  11. Add Pineapple and Tomato into the pan and stir fry.
  12. Transfer steamed Jade Perch onto a clean plate.
  13. Pour stir-fried sauce onto steamed Jade Perch.
  14. The dish is ready. Enjoy!

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