The bean sprouts are given a quick stir fry to get rid of the raw taste but still retain the crunch and the moisture. To add flavour, I use dried "mermaid fish" from Sun Kee which is a preserved dried fish. The fish is already split. It is a small fish like the ikan bilis or anchovies but has a wider body. I do not know the scientific name for this fish.
This "mermaid fish" is often fried till crispy and used as a starter for meals or as a crispy garnishing for bak chor mee (mince pork noodles) or other dishes.
|70 gm dried mermaid fish|
300 grams bean sprouts, rinsed
3 cloves garlic, finely chopped
10 pieces of dried mermaid fish
1 sprig of spring onion, cut into inch length
2 small chilies, chopped, for added flavour
2 tbs of oil
Heat the oil in a wok or pan on medium till hot
Toss in the mermaid fish and fry till golden brown and crispy.
|real mermaid fish|
Set aside the crispy fish and leave the oil in the wok or pan
Toss in the chopped garlic.
Toss the bean sprouts into the wok and pan.
Give the bean sprouts a quick stir.
Add the spring onion and chillies.
Give the mixture another quick stir and the dish is done.
Takes about 1 minute
Spoon the crispy fish over the bean sprouts and serve.
Note: No salt is added as the dried fish is salty.
Enjoy this 2 minute video of the "real mermaid".