#friedfishwithblackpeppersauce#asiancuisibe#chefharoldcookingshow
Ingredients:
1 pc 400 g hamour fish (cleaned)
1/2 cup flour
oil for frying and sauteing
1 medium onion red (sliced)
3 gloves garlic (minced)
250 ml water
2 tbsp. chicken powder
2 tbsp. oyster sauce
2 tbsp. dark soy sauce
1 tbsp. light soy sauce
2 tbsp. sugar (red)
1 tbsp. ground black pepper
50 celery (sliced)
1 small red bell pepper (diced sliced)
50 g carrots (thin sliced)
spring onion (garnish)
slurry
Cooking Procedure:
1. Heat the wok on medium heat and pour in the oil until it reaches 180' Celcius, dip the fish into the flour and fry for 3 to 5 minutes side to side or until the color becomes golden brown. Remove from the wok and reduce the oil.
2. On the same wok, saute onions until translucent then add garlic until aromatic.
3. Add water followed by chicken powder, oyster sauce, dark soy sauce, light soy sauce, sugar and black pepper. Mix and simmer for 1 minute.
4. Add celery, red bell pepper, carrots and slurry. Simmer for 3 minutes until the sauce thickens.
5. Add sesame oil then turn off the stove. Place the fish in a serving plate and pour in the sauce. Garnish with s.pring onions and sliced bell peppers
6. Serve the fried fish with black pepper sauce with rice and enjoy.