Directions

To Prepare

1. Sprinkle salt and pepper over fish slices, then pour over 1½ tbsp water. Rub the seasonings lightly and marinate for 10 mins.
2. Prepare oyster sauce, light soy sauce, dark soy sauce and sugar in a bowl. Set aside.

To Make

1. Heat oil up in frying pan and check with a chopstick for readiness. Once bubbles arise around the chopstick, the oil is ready.
2. Sprinkle corn flour over fish slices and gently mix to coat.
3. Fry fish slices for 2-3 mins each side in 2 batches. Strain on wire rack and set aside.
4. Pour away oil and leave about 1 tbsp in frying pan. Sauté ginger under medium heat for a min then add in minced garlic and sauté for 30 secs.
5. Toss in the white parts of the spring onions and fry for a minute, then toss in the green parts and fry for 30 secs. Add water and the sauce mix.
6. Add in fried sliced fish and stir to coat with sauce.
7. Sprinkle in corn flour solution and stir for a bit. Add in Shao Xing wine and switch off fire.
8. Serve immediately with hot rice.