a fish about 600g
dash of pepper and salt
2 tsp corn flour
oil for frying
the sauce 2tbs fish sauce
1 tsp black soy sauce
1 tsp oyster sauce
3 cloves of garlic(chopped)
10g of ginger(finely sliced)
1/4 bowl of water
1 tbs of oil
1tbs corn flour mix in 3tbs water.
garnishing 1 red chilli(sliced)
1 stalk spring onion(chopped)
Wash and pat dry the fish. Season the fish with the pepper and salt for about twenty minutes. Heat up the wok, add in the oil ,let the oil come to boil, dash the corn flour on the side of the fish to be fried. Place the floured side of the fish onto the wok to fry. Turn the fire to low and fry for fifteen minutes with the cover lid.
Dish out the fish and place on a plate.
This is the result of the steam fry fish, one side is fried while the other is steamed. Remove the extra oil from the wok and leave about one table spoon of oil for frying the sauce ingredients. Put in the chopped garlics and ginger and fry till fragrant. Pour in the water mixed with fish sauce, oyster sauce and dark soy sauce. Bring to boil. Slowly stir in the cornstarch mixture. Let boil and dish out the sauce and place onto the cooked fish. Garnish with sliced chilli and chopped spring onion.
We can try out with whatever fish we have.