Recipe Ingredient
- 550-600g garoupa
- ½-1 tsp salt
- Some cornflour
- 2 shallots, thinly shredded
- 2 cloves garlic, chopped
- 30g ginger, shredded
- Seasoning (combined)
- 3 tbsp chicken stock
- 4 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- Dash of monosodium glutamate
- Garnish
- Some chopped coriander leaves and chilli curls
Instructions
- Clean fish and cut butterfly style. Rub salt over the fish and sprinkle with cornflour. Deep-fry in hot oil until crispy and golden brown. Remove from oil and drain. Place fish on a serving plate.
- Leave 2 tbsp oil in the wok. Sauté ginger, shallots and garlic until fragrant, crispy and golden. Dish out and place over the fish.
- Put combined seasoning ingredients in a small saucepan. Bring to a low simmering boil then pour the sauce over the fish.
- Garnish with chopped coriander leaves and chilli curls.
