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- 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.