• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 700 to 750g garoupa fish, cleaned
  • 1 tsp garlic, finely chopped
  • 1 red chilli, chopped
  • 1 wild ginger flower bud, finely shredded
  • Coriander leaves
  • Salt
  • 2 tbsp oil
  • Sauce:
  • 2 tbsp lime juice
  • 2 tbsp fish sauce (nampla)
  • 2 tbsp sugar
  • 2 tbsp Lee Kum Kee Premium oyster sauce
  • 1 cup chicken stock
  • Thickening:
  • 1 tsp cornflour
  • 2 tbsp water


  1. Rub salt all over fish. Sprinkle lightly with cornflour and deep-fry in hot oil till golden and crispy. Drain fish and place it on a serving platter.
  2. Heat oil in a wok and fry garlic until golden. Add combined sauce ingredients and chicken stock. Bring to a boil, then simmer for five to six minutes. Add thickening.
  3. Pour sauce over fish. Garnish with chopped red chilli, coriander leaves and shredded wild ginger bud.
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