Ingredients
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)
Method
- Rinse and clean fish fillet. Pat dry and slice it into 2cm thickness, set aside.
- Mix the ingredients for seasoning sauce and set aside.
- In another bowl, add the sliced fish and ingredients needed for seasoning it. Mix evenly and set aside.
- Heat up oil in wok over medium-high heat. Add the seasoned sliced fish and blanch for 1 min. Drain and set aside.
- 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.
- Ready to serve.
