Easy and quick Chinese dish great for a weekend meal for the family.
Marinade for the fish:
10-12 fish pieces ( bass or whitefish boneless fillets)
2 tbsp cornflour
1 tbsp ginger/garlic paste
1 tsp red chilli flakes
1 tsp soy sauce
1 tsp oyster sauce
Freshly crushed pepper & salt for seasoning
For the sauce:
1-2 tbsp sesame oil
4-5 flakes of garlic, chopped
1 inch ginger, chopped
2 red chillies, chopped
2 onions, chopped
2 carrots, chopped
1 cup peas
3-4 mushrooms, chopped
1 cup chopped peppers
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp red chilli paste
1-2 tbsp tomato ketchup
1 tsp white pepper powder
1 tsp garlic powder
2 spring onions, chopped
For the fried rice:
2 cups, cooked rice
2 eggs, beaten, seasoned with pepper & salt
1 tbsp sesame oil
1 tsp white pepper powder
1 tbsp soy sauce
Freshly chopped spring onions
Freshly crushed pepper and salt for seasoning
Method:
1. Marinate the fish and keep aside.
2. Lightly deep fry the fish and set aside.
3. In a wok, heat sesame oil. Add the chopped ginger, garlic and chillies. Once the oil is infused, add the onions and fry until lightly golden.
4. Add the carrots, peppers, mushroom and peas. Stir in the soy sauce, oyster sauce, ketchup and chilli paste. Sprinkle the garlic and white pepper powder. Season accordingly. Add little water to make a gravy.
5. Mix the fish into the gravy, if you want to thicken the sauce, just add a little cornflour mixed with water.
6. Sprinkle chopped spring onions and serve hot.
7. In a wok, heat oil. Fry the egg, scramble and keep aside.
8. In the same wok, fry the rice. Add the soy sauce, white pepper and season accordingly. Mix in the scrambled egg and spring onions. Serve hot.
Marinade for the fish:
10-12 fish pieces ( bass or whitefish boneless fillets)
2 tbsp cornflour
1 tbsp ginger/garlic paste
1 tsp red chilli flakes
1 tsp soy sauce
1 tsp oyster sauce
Freshly crushed pepper & salt for seasoning
For the sauce:
1-2 tbsp sesame oil
4-5 flakes of garlic, chopped
1 inch ginger, chopped
2 red chillies, chopped
2 onions, chopped
2 carrots, chopped
1 cup peas
3-4 mushrooms, chopped
1 cup chopped peppers
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp red chilli paste
1-2 tbsp tomato ketchup
1 tsp white pepper powder
1 tsp garlic powder
2 spring onions, chopped
For the fried rice:
2 cups, cooked rice
2 eggs, beaten, seasoned with pepper & salt
1 tbsp sesame oil
1 tsp white pepper powder
1 tbsp soy sauce
Freshly chopped spring onions
Freshly crushed pepper and salt for seasoning
Method:
1. Marinate the fish and keep aside.
2. Lightly deep fry the fish and set aside.
3. In a wok, heat sesame oil. Add the chopped ginger, garlic and chillies. Once the oil is infused, add the onions and fry until lightly golden.
4. Add the carrots, peppers, mushroom and peas. Stir in the soy sauce, oyster sauce, ketchup and chilli paste. Sprinkle the garlic and white pepper powder. Season accordingly. Add little water to make a gravy.
5. Mix the fish into the gravy, if you want to thicken the sauce, just add a little cornflour mixed with water.
6. Sprinkle chopped spring onions and serve hot.
7. In a wok, heat oil. Fry the egg, scramble and keep aside.
8. In the same wok, fry the rice. Add the soy sauce, white pepper and season accordingly. Mix in the scrambled egg and spring onions. Serve hot.
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