• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 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


  1. 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.
  2. Place fish on a serving plate or dish.
  3. Leave 2 tablespoons oil in the wok and add ginger and garlic. Fry until golden, crispy and fragrant. Dish out and put aside.
  4. 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.

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