Ingredients:
1 kg fish, cleaned and scaled
salt
vegetable oil
1 tablespoon shredded fresh ginger
1 red chilies, deseeded and finely chopped
3 spring onions, sliced
1 carrots, thinly sliced
1 red capsicums, thinly sliced
3 tablespoons light soy sauce
3 tablespoons oyster sauce
2 tablespoons sugar
3 tablespoons vinegar
1 tablespoon sesame oil
2 teaspoons cornflour
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.