Adapted from Recipe by AMY BEH
400 gm Batang fillet
1/4 tsp salt
1 tbsp corn flour
a dash of pepper
1/2 tsp Chinese five spice powder
2 stalks spring onion, cut into 4cm lengths
5 thin slices young ginger
2 cloves garlic, smashed
2 tbsp light soy sauce
1 tbsp thick soy sauce
1 tbsp sesame oil
1/2 tbsp sugar
dash of pepper
1/4 cup water
Rub the combined seasoning mixture over the fish fillet to coat it lightly; dust off excess.
Pan-fry the fish fillet until 3/4 cooked .
Discard the oil and place the fish fillet in the wok.
Pour the sauce ingredients over the fish.
Put in garlic, ginger and spring onion.
Reduce the heat and allow the mixture to simmer gently.
Cover the wok for 5–6 minutes.
Open the wok cover and turn the fish around, coating it with the sauce.
Dish out and serve.