Fish finger and lap cheong stir-fry

Ingredients

• 1 sweet potato (about 300 g), skin on and cut into 2 cm chunks
• sunflower or canola oil, for cooking
• 6 frozen chunky fish fingers
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tsp palm sugar (or brown sugar)
• 45 g lap cheong (1 Chinese sausage), cut into 5 mm cubes
• 60 g baby corn, halved lengthways
• 60 g broccolini, halved lengthways and chopped into chunks
• 1 tbsp white sesame seeds
• ¼ cup coriander leaves, roughly chopped
• flaked salt, to taste

Instructions

1. Preheat the oven to 200°C (fan-forced). Line a baking tray with baking paper, then toss the sweet potato chunks with 1 tbsp oil, then bake for 30 minutes, or until tender.
2. Cook the frozen fish fingers according to the package instructions (typically around 20 minutes, can be added directly to the sweet potato tray to reduce washing up).
3. Meanwhile, in a small bowl, combine the soy sauce, oyster sauce and palm sugar and mix well, set aside until needed.
4. When cooked, remove the sweet potato and fish fingers from the oven. Cut the fish fingers into thirds on the diagonal.
5. Heat 1 tbsp oil in a large frying pan or wok, and stir-fry the lap cheong for 1 minute, or until just translucent. Add the corn and broccolini and stir-fry for a further 2-3 minutes, or until tender. Add the roasted sweet potato, sesame seeds and prepared sauce to the pan and cook for a further 1-2 minutes, or until the sauce is well absorbed.
6. Stir through the fish fingers and coriander, then transfer the fish finger and lap cheong stir-fry to a serving platter and sprinkle with a little salt. Serve while hot.

Photography by Jiwon Kim.

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