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Ingredients
- 2 lb. fish, cleaned and scaled
- Salt
- Vegetable oil
- 1 tbsp. shredded fresh ginger
- 1 red chili, deseeded and finely chopped
- 3 spring onions, sliced
- 1 carrot, thinly sliced
- 1 red capsicum, thinly sliced
- 3 tbsp. light soy sauce
- 3 tbsp. oyster sauce
- 2 tbsp. sugar
- 3 tbsp. vinegar
- 1 tbsp. sesame oil
- 2 tsp. corn flour
Preparation
Step 1
Score the fish flesh, cutting 3-4 diagonal slits through to the bone on both sides and season with salt rubbing the salt into the cuts.
Cook under a preheated grill 4 minutes each side. Alternatively you could BBQ it.
Meanwhile heat a wok, add a little oil, and add ginger, chili and vegetables tossing well over high heat for 2-3 minutes.
Add soy and oyster sauces, sugar, vinegar and sesame oil and bring to the boil.
In a bowl mix corn flour to a smooth paste with some cold water, add to the pan and simmer until sauce thickens.
Place fish on serving platter and spoon sauce and vegetables over the top.