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Bean Sprouts with Salted Fish

Bean Sprouts with Salted Fish

I still remember childhood days where we have to help pick off the heads and ends of a huge bag of bean sprouts. If you want to save time, buy bean sprouts with heads and ends already removed (sometimes labelled with a fancy name like ‘silver sprouts’) from the local supermarket.


  • 200g bean sprouts (heads and tails removed)
  • 15g dried salted fish (咸鱼/”kiam hu”) soaked in water to soften, patted dry with kitchen towel, then diced
  • 3 cloves garlic peeled and minced
  • 2 tbsp cooking oil
  • 1 tbsp Shaoxing wine


  1. Heat oil in wok and fry salted fish until golden brown.
  2. Add garlic and stir fry for 30 seconds.
  3. Add bean sprouts, stir fry over high heat briskly for about 1-2 minutes. Nicely cooked bean sprouts should be just cooked (not slightly raw) but still crunchy.
  4. Add a splash of Chinese wine along the walls of the wok just before you finish cooking.

Noob Cook Tips

  1. Different brands of salted fish have different degree of saltiness so you may need to experiment and adjust the quantity accordingly.
  2. Variations – you can add sliced bell peppers, sliced mushrooms, pumpkin cubes and wolfberries to the  basic recipe at any one time to jazz things up.
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13 comments on “Bean Sprouts with Salted Fish”

  1. i don’t remove head, only the tail coz the head can eat

  2. Hi, can you give me some tips on how to choose good salted fish? The ones I have here come in packets and some are in tiny small pieces which don’t look very good as they are dark brown. Some in thick slices that is pale colour (which I bought) but realised that there are so many bones in it and it is a pain to pick them out, in the end I am left with so little flesh for the dish and practically thrown out 3/4 of the pack – how do we remove the bones or are they edible? Thanks!

  3. Add slice of chiili padi, fish sauce.

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