- One whole fish of grouper, red snapper or red tilapia
- 50 gram of carrot
- 50 gram of cauliflower or broccoli
- ½ onion
- 1 branch of celery
- ½ green pepper
- 10 gram of Chinese mushroom
- 10 gram of vermicelli
- 02 cloves of garlic
- Soya sauce, oyster sauce, salt, pepper, sugar, cooking oil and some coconut juice (or fresh water)
Fish gets scale and wash/clean
Carrot: get 03 cuts around then cut 01 cm thick
Cauliflower/ broccoli: wash and cut in cube
Onion cuts into trunks
Celery: cut 5 cm long
Chinese mushroom: soak in warm water, remove roots then cut 4cm x 4cm
Vermicelli: soak in warm water and cut 5 cm long
1/3 Deep fried the fish then put in a deep large oval plate.
Heat 2 spoon of oil in a wok, add chopped garlic till golden brown, add all vegetable into the wok (not vermicelli) stir-fried 2 minutes pour 10 ml (01 cup) of coconut juice/fresh water.
Season 02 spoons of soya sauce, 02 spoons of oyster sauce, 01 spoon of sugar, 01 tea spoon of salt. Try to taste if you like it then pour over the top of the fish in the plate, scatter vermicelli over the top.
Put the whole plate into a steamed cooking jar and cook about 10 – 15 minute on a low fire.
Get it out and use rice-paper to wrap rolls with whatever you love, deep in soya sauce then enjoy.