Ingredients
-
1 kg fish, cleaned and scaled
-
salt
-
vegetable oil
-
1 tablespoon shredded fresh ginger
-
3 spring onions, sliced
-
1 red capsicum, thinly sliced
-
3 tablespoons light soy sauce
-
3 tablespoons oyster sauce
-
2 tablespoons sugar
-
3 tablespoons vinegar
-
1 tablespoon sesame oil
-
2 teaspoons cornflour
-
1 carrot, thinly sliced
-
1 red chile, deseeded and finely chopped
Instructions
- Score the fish flesh, cutting 3-4 diagonal slits through to the bone on both sides.
- Season with salt rubbing the salt into the cuts.
- Cook under a preheated grill 4 minutes each side. Alternatively bbq it.
- Meanwhile heat a wok, add a little oil, add ginger, chilli and vegetables tossing well over high heat for 2-3 minutes.
- Add soy and oyster sauces, sugar, vinegar and sesame oil and bring to the boil.
- In a bowl mix cornflour to a smooth paste with some cold water, add to the pan and simmer until sauce thickens.
- Place fish on serving platter and spoon sauce and vegetables over the top.