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
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.