Beansprouts with Salt Fish

Name: Beansprouts with Salt Fish
Yield: Serves 4
Cuisine: China
Ingredients: 2 spring onions/scallions; 2 spring onions/scallions; 15 ml/1 tbsp light soy sauce; 30 ml/2 tbsp crushed garlic; 100 g/3¾ oz salt fish fillet; 600 g/1 lb 5 oz/2⅓ cups beansprouts; 60 ml/4 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This simple peasant dish has been elevated to gourmet status. The important thing is to use the best salt fish available, ideally salted fillets of snapper or an expensive tropical fish called threadfin (ma yeow yu in Cantonese). If this is not obtainable, the closest substitute is salt cod.

Ingredients

100 g/3¾ oz salt fish fillet
60 ml/4

Asia
China
Side dish
Pescatarian

Method

Cut the salt fish into small chunks. Heat the oil in a wok and fry the pieces of salt fish until fragrant and slightly brittle. With a slotted spoon, transfer them to a board. Let them cool slightly, then shred them roughly.
Wash the beansprouts, drain them thoroughly and remove any green husks. Cut the spring onions into 5 cm/2 in lengths.
Pour off a