Recipe Ingredient
- 700g garoupa fish
- 2 shallots, thinly sliced
- 1 tbsp chopped garlic
- 2 tbsp shredded ginger
- Seasoning
- 4 tbsp light soy sauce
- 1 tsp sugar
- Dash of monosodium glutamate
- 1 tsp sesame oil
- 3 tbsp fresh chicken stock
- Garnishing
- Some spring onion curls and chopped coriander leaves
Instructions
- Clean fish and cut through the flesh to open up butterfly style. Sprinkle over a little salt. Deep-fry fish in hot oil until crispy and golden brown. Remove and place onto a serving platter.
- Leave 3-4 tablespoons oil in the wok. Fry shredded ginger, shallots and garlic until golden in colour and crispy. Dish out.
- Combine seasoning ingredients together in a saucepan. Bring to a boil then pour the sauce over the fish. Add garnishing and top with the prefried ginger, shallot and garlic crisps. Serve at once.
