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Stir-Fried Spring Onion Ginger Fish with Fragrant Sesame Oil

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6 min

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35 min



Grouper Fillet
300 g
Spring Onions
cut into 5cm
50 g
peeled and diced
10 g
Fresh Young Ginger
10 g
Cooking Oil
Fish Marinade
Corn Starch
Corn Flour
2 tsp
Chicken Powder
1 g
Fine Sugar
12 tsp
Fine Salt
12 tsp
Seasoning Sauce
Chicken Stock
or water
14 cup
Sesame Oil
1 tbsp
Abalone Sauce
2 tsp
Hua Tiao Chiew
2 tsp
Potato Starch Slurry
½ teaspoon of potato flour and 1 teaspoon of water
12 tsp
Chicken Powder
1 g
Fine Sugar
1 tsp
Fine Salt
12 tsp

How to cook

Marinate the fish

  • Rinse and clean the fish fillet then pat dry and slice it into 2cm thickness.
  • Add salt, sugar, corn starch, corn flour and chicken powder.
  • Mix evenly and set aside.

Prepare the seasoning sauce

  • Mix the sesame oil, abalone sauce, chicken stock, Hua Tiao Chiew, potato starch slurry, chicken powder, salt and sugar then set aside.

Start cooking

  • Heat up oil in wok over medium-high heat.
  • Add the seasoned sliced fish and blanch for 1 minute then drain and set aside.
  • Using the same wok, stir-fry ginger with sesame oil then add in the carrots and spring onions.
  • Add the seasoning sauce, cooked sliced fish, corn starch and sesame oil then continue to stir evenly over high heat.
  • Ready to serve.
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