Why do I name it The Combi Fish? Because it's a combination of tau cheong and keong yoong. Here's how i did it...
Ingredients: fish 1 tblspoon tau cheong 1 inch ginger 5 pips garlic chili padi For garnishing: spring onion red chilli
The Method: Blend tau cheong, ginger and garlic with a teaspoon of water. Fry the fish and set aside. Saute garlic, ginger strips and chilli padi till fragrant. Add in blended stuffs, cook till very fragrant and pour over fried fish...garnish it.... emmm....hubby said as he enters the house, "wa!!! smell soooooo heong!"
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