November 10, 2017


Fish fillets or steaks - 500 gms
Chinese wine or dry sherry - 2 tbsp
garlic - 2 tsp (chopped)
Ginger- 2 tsp (finely chopped)
Hot bean sauce or
bean sauce with 2 tsp chilli sauce -  2 tbsp
Plain flour
Peanut oil for deep frying
Spring onions with green - 3 tbsp (finely chopped)
Corn flour - 1 tsp
Cold water - 2 tbsp

To Garnish:
Fresh coriander


  • Score the fish fillets lightly on both sides.
  • Mix together the wine, half the garlic and ginger, and one tablespoon of the hot bean sauce.
  • Rub the mixture well into the slashes and all over the fish fillets and allow to marinate for 15 minutes.
  • drain, reserving marinade. Dry on paper towel and dust with plain flour.
  • Heat one cup oil in a wok. Fry one or two pieces of fish at a time until golden brown on both sides.
  • Drain from the oil and put on a warm serving plate.
  • Pour off all but a tablespoon of oil from the wok. 
  • In this fry remaining ginger, garlic and the chopped spring onions, stirring, until garlic starts to change its colour.
  • Add hot water to the reserved marinade to make up one cup.
  • Stir in the remaining bean sauce.
  • Add this liquid to the pan and bring to the boil, then stir in the corn flour mixed with the cold water and stir constantly until sauce boils and thickens.
  • Pour over the fish and serve immediately with steaming hot white rice.
  • Garnish the fish with fresh coriander leaves.

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