Recipe Ingredient
- 500g garoupa fillet, cut into thick slices
- 1 egg white
- Some cornstarch
- 5 dried chillies
- 1 tbsp each chopped ginger and garlic
- 3 bird´s eye chillies, chopped
- 25g honey peas, halved
- 50g carrot, scooped into tiny balls
- 20g onion, cut into wedges
- Seasoning (A):
- 1 tsp light soya sauce
- 1/8 tsp salt
- 1/8 tsp pepper
- Sauce ingredients (B):
- 4 tbsp chilli sauce
- 2 tbsp tomato sauce
- 1 tbsp oyster sauce
- 1 tbsp apple cider vinegar
- 1/4 tsp chicken stock powder
- 1/8 tsp pepper
- 1 tsp sugar
Instructions
- Marinate fish with seasoning (A). Coat with egg white and sprinkle with cornflour.
- Scald the dried chillies in boiling water. Remove and pat dry completely, then cut into sections. Heat oil in a wok and deep-fry fish fillet over high heat till golden brown. Dish out onto a serving platter.
- Heat a little oil and a dash of sesame oil in a clean wok. Sauté garlic, ginger and bird's eye chilli until fragrant. Put in peas, carrot and onion.
- Add sauce ingredients (B) and fry briefly until well combined. Dish out and pour over the fish. Serve hot.
