Fried Fish With Ginger, Spring Onion And Chili

 

Ingredients:

1 slice fish 

Salt and pepper

1 knob ginger (peeled and thinly sliced)

3 garlic cloves (peeled and chopped)

1 sprig spring onion (cut into 1 1/2" pieces)

1 red chili or 3 birds eye chili (sliced)

Cooking oil

2 tbsp. light soy sauce

2 tbsp. Shaoxing Wine

3 tbsp. water

Methods:

1. Clean and descale the fish.  Pat it dry with kitchen towel. Season with salt and pepper.
2. In a wok over medium-high heat, add enough cooking oil for frying fish, add the fish and let it fry until golden brown, then flip over and cook until cooked through.  Remove from the wok and set aside.
3. In the same wok, remove excess oil, leaving about 1 1/2 tablespoon, saute ginger, garlic and red chili until fragrant.
4. Add light soy sauce, Shaoxing wine and water.  Let it sizzle for a few seconds.
5. Return the fish to the wok, add in the spring onion, stir and turn the fish to ensure it is well coated with the sauce.
6. Remove from heat onto a serving dish and serve hot.

I adapted this recipe from 'Cooking TV.'