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

Recipe Ingredient

  • 700g garoupa fish
  • 2 shallots, thinly sliced
  • 1 tbsp chopped garlic
  • 2 tbsp shredded ginger
  • Seasoning
  • 4 tbsp light soy sauce
  • 1 tsp sugar
  • Dash of monosodium glutamate
  • 1 tsp sesame oil
  • 3 tbsp fresh chicken stock
  • Garnishing
  • Some spring onion curls and chopped coriander leaves


  1. Clean fish and cut through the flesh to open up butterfly style. Sprinkle over a little salt. Deep-fry fish in hot oil until crispy and golden brown. Remove and place onto a serving platter.
  2. Leave 3-4 tablespoons oil in the wok. Fry shredded ginger, shallots and garlic until golden in colour and crispy. Dish out.
  3. Combine seasoning ingredients together in a saucepan. Bring to a boil then pour the sauce over the fish. Add garnishing and top with the prefried ginger, shallot and garlic crisps. Serve at once.

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