Recipe Ingredient
- 1 whole fish, preferably ikan talapia, cleaned and cut through the bottom to open up the fish
- 100g ginger, finely shredded
- 3-4 tbsp oil
- 2 tbsp chopped garlic
- Sauce ingredients (combined):
- 2-3 tbsp light soy sauce
- 1½-2 tbsp oyster sauce
- 1 tsp concentrated chicken stock
- 1/2 tsp sugar or to taste
- 1/4 tsp sesame oil
- 3-4 tbsp water
Instructions
- Sprinkle a little salt on both sides of the fish. Pat dry and deep-fry in hot oil until golden brown and crispy. Remove and place on a serving plate.
- Heat enough oil and fry shredded ginger until crispy. Remove, drain from oil and set aside. Fry garlic in the remaining oil until golden and crispy then drain.
- Leave a tablespoon of oil in the wok then add sauce ingredients and bring to a boil. Pour hot sauce over fish and garnish with pre-fried ginger shreds and garlic crisps. Add a sprinkling of chopped spring onions.
