- some really fat and fresh pan-sized tilapia, about 4-5 pieces. The fish must be thoroughly cleaned, scaled, gutted, washed and drained, then liberally seasoned with salt.
The vegetables and other ingredients are the following: - a handful of green or spring onions, cut up to 1 inch length - 2 pcs red bell pepper, seeded and julienne - 2 medium onions, peeled and thinly sliced - 1 small ginger peeled and cut into strips. Additionally, about 3 tablespoons of oyster sauce - 1 cup + 3 tablespoons of vegetable oil (for frying and sautéing respectively) - 1 tablespoon corn starch dispersed in 2 tablespoons water, iodized salt to taste - a pinch of ground black pepper - 2 cups water or broth are required.
In a medium frying pan or wok, heat the 1 cup oil on medium flame. Fry the tilapia in batches.
Do it according to your preference..either slightly fried or until the skin is crispy. To cook the sauce with veggies, arrange all ingredients side by side.
This is a quick-fry technique so it is important that everything is within easy reach.
In a medium pan, heat the remaining oil and fry the onions until fragrant and translucent.
Add in ginger followed by spring onions and bell peppers. Keep sautéing until the ingredients are cooked through.
Add in oyster sauce and water or broth. Simmer until boiling then season with salt and pepper.
Add in corn starch solution and continue simmering with occasional stirring. Continue cooking until it becomes rich and slightly thick. Remove from heat.
Arrange the fried fish in single platters. Pour some of the sauce with veggies on top and serve immediately.