Recipe Ingredient
- 400g whole seabass (cleaned)
- 30g cornstarch (for coating the fish)
- 5g cornstarch (mixed with 15ml of water to thicken the sauce)
- 7g garlic (finely chopped)
- 5g ginger (finely shredded)
- 250ml prepared Chef Master Stock
- 2g salt
- 4g monosodium glutamate (optional)
- 10g Chinese cooking wine
- 300ml cooking oil
Instructions
- SLIT open the fish lengthwise from the belly right up to the tail so that the fish opens up like a butterfly. Coat the fish with cornstarch.
- Heat oil in a wok and deep fry the fish until brown and crisp. Dish out the fish with a strainer and set aside.
- Saute garlic with some oil until light brown and fragrant. Add in Chef Master Stock, salt and monosodium glutamate.
- Bring to the boil and add cornstarch to thicken it. Add Chinese cooking wine and stir to mix well. Place the deep-fried fish on a serving plate and pour the sauce over it. Serve hot with rice.
