I like to cook the fresh greens with some garlic, shallots, and Chinese mushrooms (to give
additional flavour if no meat is added) over a low fire until the leaves are tender (about 30-45 minutes). You can also add thinly sliced Chinese ham [Jinghua ham or gâm-wàh fó-téui 金華火腿 in Cantonese] at the end of the cooking time.
- Vegetable oil (for cooking) – I’m currently using rice bran oil
- ~ 1/2 catty of fresh sliced grouper
- Swatow mustard (1 large head or 2 small ones) – cut into big chunks
- Ginger- 2 slices crushed
- Garlic – 2 cloves crushed
- 1 red chili (fresh – thinly chopped)
- Salt and black pepper (to taste)
- 1 tsp. light soya sauce
- 1 Tbsp. oyster sauce
- 1Tbsp rice wine
- 1 tsp. sesame oil
- Heat oil in a large saucepan; add fish pieces and stir fry over medium heat until flesh turns opaque. Set aside fish.
- Add oil in saucepan (if necessary), add garlic and ginger and stir-fry for 1-2 minutes.
- Add Swatow mustard and seasoning; cover pot with lid and cook on medium heat for 5-10 minutes.
- Return fish to pot; add chili and water (~ 1/2 rice bowl). Bring to a boil. Reduce heat and cook for another 15 minutes or until fish and vegetable are tender.
- Serve hot.