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.