Tilapia in oyster sauce and veggies - escabeche style

Ingredients

• a handful of green or spring onions
• 2 pinch red bell pepper, seeded and julienne
• 2 medium onions
• 3 tbsp of oyster sauce
• 1 cup + 3 tbsp of vegetable oil
• 1 tbsp corn starch dispersed in 2 tbsp water
• a pinch of ground black pepper
• 2 cups water or broth are required

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Preparation

• In a medium frying pan or wok, heat the 1 cup oil on medium flame. Fry the tilapia in batches.
• 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. This is perfect with steamed rice.

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