Pat dry the garoupa fillets and cut into 45mm X 30mm X 5 mm thickness pieces. Add the beaten egg white onto the garoupa pieces.
Heat grapeseed oil in a non-stick wok under medium high heat , when oil is hot, add in garlic, onion peels and ginger slices and saute till fragrant.
Add in the fish fillets and stir fry till it just turns opaque. add in thickening and when sauce thickens, add in parsley/coriander leaves and dish up.
Serve hot with rice.
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