Sorry for the quality of the pictures as I was too rushed for time to take this with my DSLR so I used my phone camera instead
- 1 fish (of your choice) fillet, approximately 300gm
- 1 Shallot, thinly sliced
- A knob of ginger (size of thumb), julienned
- 2 cloves of garlic, minced
- Half or whole green chilli, deseeded and chopped
- 1 teaspoon of oyster sauce
- 1 tablespoon of dark soya sauce
- 1 tablespoon of light soya sauce
- 1 teaspoon of sesame oil
- Dash of pepper
- Cooking oil
- Coriander leaves for garnishing (optional)
- Heat 1 tablespoon of oil in a non-stick pan. Pat dry the fish fillet from any moisture and gently place it on the wok when the oil turns hot.
- Cook the fish through and set aside. If the fillet is too thick you may cover with lid to allow steam to cook the fish.
- With the remaining oil, add in garlic, ginger, shallots and chili. Stir fry till fragrant and slightly crispy.
- Add the ingredients in Dressing and turn off the heat. Let the sauce sits on the pan for a minute and then pour them onto the fish. Garnish with some coriander and serve the fish hot.