Recipe Ingredient
- 1 pomfret
- 250g spring onion
- 100g ginger
- 1 wok cooking oil
- 3 soupspoons light soya sauce
- 2 soupspoons dark soya sauce
- 1 1/2 soupspoons sugar
- A little sesame seed oil
- 300g water
Instructions
- CLEAN fish and make diagonal slits on the body.
- Wash spring onion and cut them into 2-inch lengths. Shred ginger.
- Heat wok of cooking oil and deep fry fish until 80 per cent cooked. Dish up and set aside.
- Heat a little oil and fry spring onion and ginger until fragrant. Mix ingredients A into a sauce and pour into the wok. Add fish to cook until gravy thickens. Sprinkle with sesame oil before serving.
