1 tbsp vegetable oil
2 garlic cloves, sliced
1 long red chilli, thinly sliced
2cm piece ginger, peeled and thinly sliced
600g piece firm white-fleshed fish, cut into large pieces
200g samphire (or substitute 4 spring onions, sliced)
2 tbsp XO sauce
1 tbsp caster sugar
½ cup coriander leaves
cooked rice noodles, to serve
Heat oil in a wok over high heat, add garlic, chilli and ginger, cook for 1-2 minutes. Remove half of the ginger mixture from the pan and set aside.
Add fish and samphire and cook for a further 1-2 minutes.
Add XO sauce, ¼ cup water, sugar and pipis and cook for a further 2-3 minutes or until pipis start to open.
Serve immediately with coriander leaves, remaining ginger mixture and noodles.
Note: Samphire is an edible plant that grows in coastal areas and salt marshes – if you know what you’re looking for you can forage for it. It’s been spotted in Auckland (Panmure Basin is a good spot) right down to Christchurch.