• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 250g garoupa or red snapper fish fillet, sliced thickly at a slant
  • 1/4 tsp salt
  • 1 tbsp egg white
  • 1 tbsp cornflour
  • 3 tbsp corn oil
  • 40g red capsicum, cut into wedges
  • 30g celery, sliced
  • 4 slices young ginger
  • 1 stalk spring onion, cut into 3cm sections
  • 1 tbsp sesame oil
  • A dash of ground black pepper
  • Group A: Herbs
  • 2 slices tong kwai, soak for 10-20 minutes
  • 4 slices chuen koong
  • 1 piece licorice (kam choe)
  • 1 small piece (the size of a 50 sen coin) dried mandarin peel (kor pei)
  • Group B: Seasoning (combined)
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1/4 tsp pepper
  • 1/2 tsp sugar or to taste
  • 1/2 tsp chicken stock granules
  • 3-4 tbsp water
  • 1/2 tsp cornflour

Instructions

  1. Season fish fillet with salt, egg white and cornflour for 10 minutes. Scald in hot oil for 3-4 minutes. Dish out and drain from oil.
  2. Heat sesame oil in a saucepan. Add herbs and fry for 10-20 seconds. Put in ginger slices, capsicum and celery. Toss and fry well.
  3. Add seasoning followed by prefried fish fillet. Toss lightly and gently until fish is coated with the sauce. Add spring onion to mix.
  4. Sprinkle over a dash of ground black pepper. Dish out and serve.

You may also like

Rosemary Chicken Chop
10 mins 2 People

Rosemary Chicken Chop Dinner, Lunch

Amy Beh By
Pork ribs soup
10 mins 6 People
ABALONE SALAD
05 mins 4 People

Abalone Salad Appetizer

Leave a Reply

Your email address will not be published. Required fields are marked *