One of our Cantonese friends, Amanda, whose father is a chef, had this dish that we had never seen before. It had fish, pork, string beans, celery, dried black beans, and didn't look like anything we had seen before! We asked for the name and ordered it with rice.
It was...DELICIOUS! Generous chunks of fish, crunchy Chinese celery, seared string beans, morsels of ground pork, and seasoned well with dried black beans and fermented olives. The combination of all the flavors together was quite magical, frankly :)
Ever since then, it's become our favorite when we are there, and we recommend it to anyone who asks. There was a period where we went to M Kee so much that we got to know the waitresses and they would instinctively jot down my order as "ga herng".
Needless to say, others have caught wind of this tasty dish, and share a common love for it.
Amy, Nafis, and our other CCCNC friends- this recipe was made for you and all other fellow lovers of ga herng! I did my best to re-create it, and I think I have gotten rather close. Let me know if you have suggestions! May this give you the powers to re-create this dish at home, and bring your tastebud memories back to the local joint that is M Kee.
*Apologies to all Cantonese people out there- I have no idea how to "spell" this dish properly in PinYin. Sorry if it is majorly butchered!
Special ingredients for this dish include:
|The label says black beans, but they are actually olives based on the Chinese characters..|
|Funky looked fermented olives|
|I like these- they are dried and last forever|
|See? They last so long there is no expiration date ^_^V|
Ga Herng Ban Kao Fan*
2-3 Tbsp+ oil
16 oz firm fish filets, like basa/swai, cut into 1-1 1/2 inch pieces
5 oz ground pork
2 scallion stalks, chopped
6 oz string beans, trimmed and chopped into bits
2x1/2 inch slices of ginger, cut lengthwise into strips
1 Tbsp + 1 tsp dried black beans
1 Tbsp fermented olives
2 tsp Shaoxing or rice wine
3/4 tsp sugar
4 oz Chinese celery, chopped into 3/4 inch pieces
1 tsp soy sauce (optional)