INGREDIENTS:200g fish fillet, sliced50g broccoli3 slices carrot, thin slicedSEASONINGS:1 tbsp Yeo’s Sambal Oeleck½ cup pumpkin juice1 salted duck’s egg yolk
PREPARATION METHOD:- Boil the fish and broccoli for a while, drain well and set aside on the plate.
- Cook the salt egg yolk with pumpkin juice until yolk melt, pour beside the broccoli.
- Stir-fry the fish, carrot and Sambal Oeleck until fragrant, transfer to plate and serve.
SERVES: 2
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