serves
2
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Wok This Way
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
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
- 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.
- 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).
- Meanwhile, in a small bowl, combine the soy sauce, oyster sauce and palm sugar and mix well, set aside until needed.
- When cooked, remove the sweet potato and fish fingers from the oven. Cut the fish fingers into thirds on the diagonal.
- 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.
- 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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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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