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

Recipe Ingredient

  • 500g garoupa fillet, cut into thick slices
  • 1 egg white
  • Some cornstarch
  • 5 dried chillies
  • 1 tbsp each chopped ginger and garlic
  • 3 bird´s eye chillies, chopped
  • 25g honey peas, halved
  • 50g carrot, scooped into tiny balls
  • 20g onion, cut into wedges
  • Seasoning (A):
  • 1 tsp light soya sauce
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • Sauce ingredients (B):
  • 4 tbsp chilli sauce
  • 2 tbsp tomato sauce
  • 1 tbsp oyster sauce
  • 1 tbsp apple cider vinegar
  • 1/4 tsp chicken stock powder
  • 1/8 tsp pepper
  • 1 tsp sugar


  1. Marinate fish with seasoning (A). Coat with egg white and sprinkle with cornflour.
  2. Scald the dried chillies in boiling water. Remove and pat dry completely, then cut into sections. Heat oil in a wok and deep-fry fish fillet over high heat till golden brown. Dish out onto a serving platter.
  3. Heat a little oil and a dash of sesame oil in a clean wok. Sauté garlic, ginger and bird's eye chilli until fragrant. Put in peas, carrot and onion.
  4. Add sauce ingredients (B) and fry briefly until well combined. Dish out and pour over the fish. Serve hot.

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