| Servings |
| 2 people |
| Cook Time |
| 30 minutes |
|
|
Ingredients
Ingredients
- 2 100 - 150g sea bass/bream skin on coat with seasoned cornflour
- 1 tomato, chopped
- 1/2 red pepper, sliced
- 2 cloves garlic, roughly chopped
- 1 garlic glove, finely chopped
- 1/2 thumb ginger, finely sliced
The sauce
- 1 tbsp oyster sauce
- 1/2 tbsp Light soy sauce
- 200 ml Tsingtao Beer
- 200 ml chicken stock
- 1 tsp cornflour paste (1/2 tsp water to 1/2 tsp cornflour
Instructions
Preparation
- Mix all the sauce ingredients together in a bowl and set aside.
- Cut the sea bass fillets in 5 cm chunks and coat them with the seasoned corn flour.
- Cut and prepare your vegetables, readying them on a wok clock *round plate that can act as a clock for your mise-en-place in the following order; spring onions at 12 o’clock, then followed by your ginger and garlic, peppers, tomatoes, and lastly ‘The Sauce’.
Cooking
- Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
- Carefully add the fish pieces and deep-fry for 3 minutes or until golden brown. Remove carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
- In a separate wok, heat 1 tablespoon of vegetable oil until smoking hot. Add the spring onions, ginger and garlic, then the green and red peppers and stir for 1 – 2 minutes until they are lightly browned and slightly softened then add the tomatoes, and stir-fry for another 1 minute, keeping the heat high.
- Pour your sauce into the wok, bring to a vigorous boil and stir-fry for a further 2–3 minutes, until the sauce has reduced by a third. Then, add the fish pieces and toss through two to three times to mix everything together. Spoon into a serving bowl and serve immediately.
