As much as I feature fruits de mer on Rasa Malaysia, I do eat a balanced meal. I love vegetables–all kinds of vegetables–especially the mini ones such as Brussels sprout, baby bok choy, okra, and French endive…
It’s probably just me, but the idea of featuring a stir-fried vegetable dish with plain garlic oil seems uninteresting and somewhat boring. Plus, with my old point-and-shoot camera, I could never capture the beauty and freshness of my vegetable dishes–they always looked utterly unappetizing and appeared like some green blah. So here is my clarification: I eat my greens and am not cholesterol-overload despite my seafood obsession.
Above is my stir-fried Brussels sprout with dried sole. Sole fillet is available fresh, frozen, and dried. Known as 扁鱼干 or Pee Hu in Hokkien dialect, dried sole is a great ingredient when it comes to vegetable stir-fry’s. The texture and taste of dried sole marry beautifully with crunchy vegetables such as Brussel sprouts. If you are tired of the usual suspects of garlic oil or shrimp for your greens, try my recipe. I can assure you that you won’t be disappointed…
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keekerngcheng
Never knew how to cook brussel sprouts, so was glad to try this recipe. Yes it turned out great except the fried sole fish wasn’t crispy anymore,perhaps it was because I washed them under running water prior to cutting them up and frying.Could you please confirm that they are not supposed to be washed. Thank you for sharing this recipe.
mia farah
vegetable make are body healty :)
Wendy
I tried out this dish. It delicious! I like Brussels sprout but often find them too bland. My husband loves this dish. I didn’t use the dry version of the fish. I used bottle salted fish. They are soaked in oil in a bottle and the salted fish stays really fresh. Just as the recipe mentioned, the salted fish needs to be stir fry till it’s crispy and brown. It turns out so great that i’m including it in my recipe file and i suspect that i will be cooking brussel sprout more often now! I have also tried cooking brussel sprout (saw on a cooking show) using duck skin and olive oil and adding sausage/ham and apple into it. The sweetness from the apple and saltiness from the sausage complement very well with the Brussel sprout. However, your dish is so much simpler and tasty. Thank you very much for sharing.