Recipe Description
This recipe courtesy of 988, Eagle Oil and Grand Imperial Restaurant.
Recipe Ingredient
- 1 whole threadfin fish (800g - 1kg)
- 360g water
- 15g chicken powder
- 1 tps oyster sauce
- 70g soy sauce
- 100g shredded ginger
- 100g shredded green onion
- 15g fish sauce
- 500g Red Eagle oil
- 1 tbsp rock sugar
- 1 tps Shaoxing wine
- 1 tsp sesame oil
- 1 tsp white pepper powder
- Some coriander
Instructions
- First, clean the internal organs of the threadfin fish, and then cut 4 blades on both left and right to make it evenly heated.
- Next, pour the Red Eagle oil into the wok and heat it up to 60- 70% . Put in the fish to fried for 4 - 5 minutes. Then flip the fish and let it fry for another 4 - 5 minutes
- For the sauce, mix all the fish sauce, oyster sauce, soy sauce, rock sugar, clear water, green onion and coriander together and steam for 45 minutes. Let it cool down and then reheat it again before pouring directly on the threadfin
- Lastly, cut up some coriander leaves as garnish and the fish is ready to serve.
