Stir-fry garoupa fillet with spring onions

Ingredients

• 2 slices garoupa
• generous bunch of spring onions
• some ginger (sliced)
• 2 garlic cloves
• dash of white pepper
• 2 tbsp of chinese cooking wine
• salt
• 2 tbsp of sesame oil
• 2 tbsp of cooking oil

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Preparation

• For fillet : Cut garoupa meat, separating from the bone lengthwise on both sides. Slice the meat into fillet pieces. The centre bones can be added in together with the fillet pieces. When slicing into fillet, feel with fingers for a bone or two usually attached on the two sides of the slices, remove the bone and discard. (Tip : cut fish when it is partially frozen, it will be easier to slice).
  Put fillet in a bowl and marinate with chinese cooking wine, dash of white pepper and a little salt. Do not add too much salt, you can add more salt during stir-fry. Marinate for about 20-30 minutes.
  Cut spring onions into 2 inch sections, separating the white part from the green.
  Cut ginger to thin slices. Crush garlic with knife and cut into two.
  Now let's get cooking ! : Just before cooking, stir gently about 2 tbsp of sesame oil to the fish fillet so that it won't stick together during cooking.
  Heat oil, saute garlic and ginger together for about 2 minutes until light brown and fragrant. Add in the white part of the spring onions and continue to stir for about 30 seconds.
  Add in fish fillet and stir gently until fillets turns white and cooked. The fillet would release a little of its own juices, which is very tasty ! Add in about 2 tbsp of water and add salt to taste. This will take about 4-5 minutes (depending on the thickness of the fillet).
  Add in the rest of the spring onions, stir and dish out to a serving plate. Serve hot. Enjoy!