Ingredients
300g Toman Fillet (sliced)
2-inch young ginger (skin peeled and cut into thin stripes)
2 stalks scallion (cut into 5cm)
1 1/2 tablespoons oil
1 tbsp hua tiow chew
Sauce
Chicken concentrated essence
1 teaspoon sugar
1/4 teaspoon sesame oil
4 tablespoons water
3 dashes white pepper powder
1 tbsp wolfberry
Marinade
1 tsp corn starch/ flour
1 tbsp oil
1 tsp hua tiow chew
Method
Marinate the fish for at least 10 minutes or can be longer.
Mix the sauce ingredients in a small bowl and set aside.
1. Heat up the wok with cooking oil. Add ginger stripes into the wok when the oil is very hot. Stir-fry the ginger until fragrant.
2. Add in the sliced fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked or you will noticed the fillets turn whitish.
3. Add some little water if necessary.
4. Toss in the scallions and quick stir, 1 more splash of hua tiow chew.
5. Dish out , ready to serve.
300g Toman Fillet (sliced)
2-inch young ginger (skin peeled and cut into thin stripes)
2 stalks scallion (cut into 5cm)
1 1/2 tablespoons oil
1 tbsp hua tiow chew
Sauce
Chicken concentrated essence
1 teaspoon sugar
1/4 teaspoon sesame oil
4 tablespoons water
3 dashes white pepper powder
1 tbsp wolfberry
Marinade
1 tsp corn starch/ flour
1 tbsp oil
1 tsp hua tiow chew
Method
Marinate the fish for at least 10 minutes or can be longer.
Mix the sauce ingredients in a small bowl and set aside.
1. Heat up the wok with cooking oil. Add ginger stripes into the wok when the oil is very hot. Stir-fry the ginger until fragrant.
2. Add in the sliced fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked or you will noticed the fillets turn whitish.
3. Add some little water if necessary.
4. Toss in the scallions and quick stir, 1 more splash of hua tiow chew.
5. Dish out , ready to serve.