I usually make this dish in a claypot but there isn’t one in hand in today’s kitchen. A deep frying or wok (plus a cover) works fine.

This dish is inspired by the Thai version with prawns or crab. I’ve changed the seasoning as I seldom cook with thick dark sauce (soy) and oyster sauce. I find tare a good substitute, it’s lighter yet still imparts a good dose of umami.

Stoves and pots/pans conduct heat differently - with a relatively quick cook time, best to hover around to ensure the fish doesn’t overlook. Nannygai can be substituted with any seafood, pork or fish (not salmon or tuna).