Recipe Ingredient
- 600g tilapia
- Oil for deep-frying
- 1 egg white
- 2 tbsp cornflour
- 1 tbsp chopped ginger
- 1 tsp chopped shallots
- 1 tsp chopped garlic
- 1 tbsp hot bean paste (tau pan cheong)
- 1 tsp fermented black bean paste
- 1 tbsp oil
- 1 tbsp sesame oil
- 3 dried chillies, soaked and cut into 2cm lengths
- 50g onion, diced
- 30g red capsicum, diced
- 30g green capsicum, diced
- Seasoning (A)
- 1 tsp light soy sauce
- ¼ tsp pepper
- 1 tsp Chinese cooking wine (optional)
- Sauce (B)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- ½ tsp pepper
- 1 tsp cornflour
- 200ml fresh chicken stock
Instructions
- Clean and scale the fish, then make a diagonal cut on either side of the body. Season with seasoning (A) and set aside for at least 20-30 minutes.
- Just before deep-frying, coat the fish with egg white and sprinkle lightly with cornflour. Fry the fish in hot oil for 4-5 minutes until golden and crispy. Remove and drain oil.
- Heat oil and sesame oil in a clean work. Stir-fry ginger, shallots and garlic until fragrant. Add hot bean paste and fermented black bean paste. Fry until aromatic, then add dried chillies and onion. Stir in sauce (B) to mix.
- Return fish to the wok and cook for 2-3 minutes. Add red and green capsicum and cook for a further 1-2 minutes. Dish out and serve immediately.
