Deep-fried Fish in Fragrant Sauce

Ingredients

550-600g garoupa, threadfin, sea bass or any fresh water fish 1 tsp salt ½ tsp pepper Oil for deep-frying 2 cloves garlic, chopped 2 tbsp shredded ginger 1 stalk spring onion, cut into sections 1 stalk coriander, cut into sections 1 red chilli, cut into strips

Sauce ingredients – (combined)

1 tsp oyster sauce 2 tbsp light soy sauce 1 tsp sesame oil 1/8 tsp pepper 1 tbsp sugar ¾ cup chicken stock ½ tsp cornflour

Method

Clean fish well and cut two diagonal slits across each side of the body. Combine salt and pepper and rub over the fish. Heat enough oil in a wok until hot, then put in fish and deep-fry until fish is cooked through, golden and crispy.

Place fish on a serving plate or dish.

Leave 2 tablespoons oil in the wok and add ginger and garlic. Fry until golden, crispy and fragrant. Dish out and put aside.

Pour in combined sauce ingredients and bring to a boil. Simmer for a while, then pour sauce over fish. Garnish with spring onion, coriander and chilli before serving.