Recipe Ingredient
- 550-600g garoupa, threadfin, sea bass or any fresh water fish
- 1 tsp salt
- ½ tsp pepper
- Oil for deep-frying
- 2 cloves garlic, chopped
- 2 tbsp shredded ginger
- 1 stalk spring onion, cut into sections
- 1 stalk coriander, cut into sections
- 1 red chilli, cut into strips
- Sauce ingredients - (combined)
- 1 tsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp Shao Hsing wine (optional)
- 1 tsp sesame oil
- 1/8 tsp pepper
- 1 tbsp sugar
- ¾ cup chicken stock
- ½ tsp cornflour
Instructions
- Clean fish well and cut two diagonal slits across each side of the body. Combine salt and pepper and rub over the fish. Heat enough oil in a wok until hot, then put in fish and deep-fry until fish is cooked through, golden and crispy.
- Place fish on a serving plate or dish.
- Leave 2 tablespoons oil in the wok and add ginger and garlic. Fry until golden, crispy and fragrant. Dish out and put aside.
- Pour in combined sauce ingredients and bring to a boil. Simmer for a while, then pour sauce over fish. Garnish with spring onion, coriander and chilli before serving.
Very easy recipe to follow. Turns out perfect each time I’ve tried it. Have recommended to many friends who have tried it and loved it!