1. Cut pickled radish into small stripes, soak them in water for 20 minutes. Dish out and drain.
2. Rinse fish and pat-dry. Heat a little cooking oil in wok to shallow-fry the fish over low heat until cooked through and golden brown on both sides. Remove from heat, drain well.
3. Leave 2 tbsp hot oil in wok to saute garlic and ginger over low heat until fragrant. Add the pork belly and pickled radish, stirring constantly over high heat until the colour of pork belly slices are changes.
4. Add in water, bring to boil. Add the fish steak with tomatoes and chillies, bring back to the boil. Covered, allow to simmer over medium high heat for 15-20 minutes until the pork belly is cooked through. Add in seasoning, mix well. Serve hot.
注入清水煮沸，放入绞鱼、番茄及红辣椒 。再次煮滚后盖上，改用中火焖煮约15-20 分钟至花肉煮透，加调味料拌匀即可上桌。