Stir-Fried Spring Onion Ginger Fish with Fragrant Sesame Oil

Serving 3-4 paxs
Preparation Time 35 mins
Skill Intermediate

300g Grouper Fillet, sliced
10g Peeled Carrots, diced
10g Fresh Young Ginger, sliced
50g Spring Onions, cut into 5cm
Cooking Oil

For Seasoning of Fish

½ tsp Fine Salt
½ tsp Fine Sugar
2 tsps Corn Flour
1g Chicken Powder (Optional)

For Seasoning of Sauce

1 tbsp Golden Chef 100% Pure Sesame Oil
2 tsps Golden Chef Abalone Sauce
½ tsp Fine Salt
1 tsp Fine Sugar
4 tbsps Water/Chicken Stock
2 tsps Hua Tiao Chiew
1g Chicken Powder
Corn Starch (½ tsp potato flour + 1 tsp water)

  1. Rinse and clean fish fillet. Pat dry and slice it into 2cm thickness, set aside.
  2. Mix the ingredients for seasoning sauce and set aside.
  3. In another bowl, add the sliced fish and ingredients needed for seasoning it. Mix evenly and set aside.
  4. Heat up oil in wok over medium-high heat. Add the seasoned sliced fish and blanch for 1 min. Drain and set aside.
  5. Using the same wok, stir-fry ginger with sesame oil and add carrots and spring onions. Add the seasoning sauce, cooked sliced fish, corn starch and sesame oil. Continue to stir evenly over high heat.
  6. Ready to serve.
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