Cut the broccoli into florets, making sure that each floret has a flat side so that it can brown effectively.
1 lb broccoli
Taste your cured fish and chop into small chunks according to how salty it is. The saltier it is, the smaller you want to chop it so that it is not overpowering in each bite.
2 oz cooked salted fish
Place a wok or a large skillet over high heat and add enough oil to coat the bottom. Without having to wait for the oil to heat up, put about half of the broccoli in and arrange them into 1 layer, turning all the pieces flat-side down. Let the broccoli sear until most of the pieces have developed some nice browning, then remove them from the pan. Repeat with the other batch and remove them from the pan.
In the same wok, turn the heat on to medium and add no more than 1 tablespoon of oil (the broccoli is harbouring some oil from searing already) then add the garlic and the chopped mackerel. Saute until the smallest bits of garlic turn golden.
6 cloves garlic
Turn the heat up to high then add the broccoli, oyster sauce, soy sauce, sugar and a splash of water and toss until the broccoli is done to your liking - adding a splash more water if it dries up too quickly.
1 tablespoon good oyster sauce, ½ tablespoon soy sauce, 1 teaspoon sugar
Once the broccoli is done, toss in the Thai chilies or white pepper, then turn off the heat. Serve with jasmine rice.
2 Thai chilies, chopped, or some ground white pepper