Sunday, December 18, 2011

KONG PO STYLE FISH


A:
600 gm fish fillet, cut into slices
Salt to taste
3 tbsp corn flour
            
B:
10 dried chilies, broken
2 pips garlic sliced
1 onion sliced
5 sliced ginger
1 small carrot sliced

C:
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Chinese cooking wine
1/2 tsp pepper
1 tsp sugar
100 ml water
1 tsp corn starch


Spring onion cut
Oil for cooking

METHOD:

Heat up oil, deep fry ‘A’ until
golden brown, keep aside.

Leave 1 tbsp of oil in wok, saute
dried chilies, garlic & ginger until
aromatic, add onion, carrot & stir-fry
until fragrant.

Add ‘C’, fish slices & stir-fry over
high heat until the sauce is thick.

Add spring onion, mix & serve hot.

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