INGREDIENTS
1 medium size ribbon fish cut into big pieces
3/4” ginger – sliced
3 cloves of garlic – sliced thinly
3 sprigs of spring onion – cut into big pieces
1-2 red chili’s (optional)
2 tablespoons of dark soy sauce
1 tablespoon of dark vinegar
1 tablespoon of rice flour
1/2 tablespoon cornstarch
Dashes of white pepper
Pinches of salt
Sugar to taste
DIRECTIONS
Wash the fish, drain and pat dry with kitchen towel. Add in pinches of salt and white pepper. Let it marinate in the fridge for at least 1/2 hour without any cover.
Coat the fish with the rice flour as evenly as possible. In a frying pan, heat up some cooking oil under high heat. (You have the option to either pan fry your fish or deep fry your fish). Add the fish , and reduce the heat to medium, deep fry or pan fry the fish until the exterior is golden brown. Drain and set aside.
In a bowl, put dark soy sauce, dark vinegar, sugar, white pepper and corn starch. Add about 1/2 cup of water, stir until it become a starchy solution. Set aside. (Note that starch is optional)
In a frying pan, have 1 tablespoon of oil, sauté the ginger and garlic until fragrant and lightly brown. Add the fish, chili’s (if any) and spring onion, stir fry for one minute until the flavors are well incorporated. Add the starchy solution above, let it simmer until your desired texture or until the gravy thickens. If the gravy thickens too fast, just add in more water and simmer until your desired texture of the fish and consistency of your gravy.
