METHOD
1. Clean fish and remove head. If the fish is to large you may need to
remove the tail to fit within the wok.
2. Clean spring onion, remove green end and slice white portion into 25mm
lengths, place in a bowl and add Yeo’s Soya Beans, Kum Kee Guilin
Chili Sauce, ginger and garlic Mix well and set aside.
3. Prepare wok, add oil and heat very hot.
4. Carefully add 1 fish at a time and cook approx 1 minute each side until
brown and crisp, remove to a plate and do each fish separately. This
precooking is required to seal the juices prior to simmering in the
sauce mixture.
5. Remove excess oil and ensure only 2 tbsp oil remains in wok and heat.
Add the Soya bean mix, Chinese cooking wine, salt, sugar, Chinese
vinegar, ½ cup water and the 4 precooked fish.
6. Simmer the 4 fish for approx 10 minutes whilst turning. Remove after
sauce thickens.
7. Serve on a large plate and pour sauce over fish.
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