This one-pot wonder holds intense flavours from the pickles and the fermented bean paste, which are mellowed out by the sweeter balance of the sweet soy sauce.
Many of us love the thought of cooking an entire fish, but are put off as the process looks too complex - but this recipe (all prepared in the wok!) shows just how easy it can be.
This dish is a symphony of lightly spiced and deep savoury flavours. Perfectly balanced and bursting with authentic Cantonese goodness, it's a culinary journey you won't want to miss.
Crispy, salty, delicious fried spam slices, with macaroni, a delicious broth - all topped with a crispy fried egg! This incredible dish is a traditional Hong Kong breakfast, from Jeremy's second cookbook: Hong Kong Diner!
