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
- 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.
- 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.
- Add seasoning followed by prefried fish fillet. Toss lightly and gently until fish is coated with the sauce. Add spring onion to mix.
- Sprinkle over a dash of ground black pepper. Dish out and serve.
