Ingredients

1. Fish --- 400gms
2. Capsicum --- 1 small (Wedges)
3. Onion --- 1 Medium sized(Wedges)
4. Spring Onion --- 3 stalks
5. Garlic --- 4 cloves chopped
6. Ginger --- 1 small piece)
7. Pepper powder --- ¼ tsp
8. Corn flour --- 1½ tbsp
9. Oyster sauce --- 1½ tbsp
10. Light Soy sauce --- 1½ tbsp
11. Dark Soy sauce --- 1½ tbsp
12. Sugar (Optional) --- 1 tsp;"
13. Cornstarch Solution --- 2 tbsp in 1 cup water
14. Chinese cooking wine --- 1 tbsp
15. (Shaoxing Huatiao wine)
16. Salt --- to taste

Pre-prep (Batter frying)

1. Cut fish into uniform pieces in ¾" thickness. Add pepper powder, Salt and 2 tbls water.
2. Gently mix with hand without breaking the pieces.
3. Add corn flour and mix well to get a uniform coating.
4. Heat oil in a deep pan in medium flame. Fry the fish without overcrowding the pan. Do not disturb till a crust is formed.
5. Over turn and fry till it is light brown. (Don’t overcook). Reduce the flame if it smokes or oil is too hot.

Method

1. Use the same pan keeping a little oil and draining the rest.
2. Add ginger and saute.
3. Add Onion ad stems of Spring Onions and saute in medium flame.
4. Add Garlic cut into small piece
5. Add 180 ml water.
6. Add all the sauces, Sugar and bring to boil while stirring
7. Add corn starch solution to thicken the gravy. Add chinese cooking wine.
8. Add in the fish and the chopped spring onions.
9. Continue stirring till you get the required consistancy of gravy.

Notes

1. Shaoxing Huatiao wine is used if available.
2. Sugar is used for balancing the sauces.
3. Adjust the corn starch solution for your choice of gravy thickness
4. Use any fish fillet like Basa, Mackrel, Salmon, grouper, snapper,etc.