Cantonese Fish Fillets

Ingredients

• 2 firm white fish fillets (barramundi, basa or ling, about 150g each)
• 2 tbsp corn starch
• 3 tbsp light soy sauce
• 1 tbsp Obento rice wine vinegar
• 1 tbsp water or fish stock
• 1 tsp sugar
• 1 tbsp peanut oil or grapeseed oil
• 2 tbsp fresh ginger, julienned into matchstick-sized slices
• 1 clove garlic, minced
• 1 spring onion, green part julienned into matchstick-sized slices
• A small handful of fresh coriander leaves (for garnish)
• Sliced chilli, if desired (for garnish)

Method

1. Pat the fish fillets dry with a paper towel and lightly coat them in corn starch, shaking off any excess. Cut into slices around 1cm thick.
2. Combine the light soy sauce, rice vinegar, water, and sugar. Set aside.
3. Heat a large wok or frying pan over medium-high heat with enough oil to lightly coat the bottom. Fry the fish fillets for 3–4 minutes on each side until golden and crispy. Remove and place on a wire rack to drain.
4. In the same pan, fry the julienned ginger for 1 minute over medium heat until fragrant and lightly crisped. Remove half the ginger and set aside for garnish.
5. Add the garlic to the wok and fry for 30 seconds until fragrant. Stir in the soy sauce mixture and bring it to a gentle simmer. Cook for 1 minute, stirring to combine the flavours.
6. To serve, pour the sauce on the plate, add the fish, then top with the reserved ginger, sliced spring onions, coriander leaves and chilli. Serve with rice and other Cantonese dishes like gai lan (Chinese broccoli) drizzled with oyster sauce, scallion pancakes or a simple soup.

Product used in recipe

• OBENTO - OBENTO SAUCE - RICE WINE VINEGAR