Silver Warehou With Asian Greens
|Silver warehou fillets||1 Kilogram (6 fillets)|
|Sesame oil||1⁄4 Teaspoon|
|Hoisin sauce||125 Milliliter (1/2 cup)|
|Soy sauce||2 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
|Plain flour||150 Gram (1 cup)|
|Vegetable oil||2 Cup (32 tbs) (for deep-frying)|
|Sweet chilli sauce||2 Tablespoon|
|Vegetable stock||80 Milliliter (1/3 cup)|
|Peanut oil||1 Tablespoon|
|Chinese cabbage||300 Gram, sliced coarsely|
|Choy sum||500 Gram, chopped coarsely|
|Baby bok choy||500 Gram, chopped coarsely|
Combine fish, sesame oil, sauces and ginger in medium bowl; cover, refrigerate 3 hours or overnight.
Drain fish over small pan; reserve marinade.
Coat fish in flour; shake off excess.
Heat vegetable oil in wok or large pan; deep-fry fish, in batches, until browned and crisp, drain on absorbent paper.
Cover to keep warm.
Bring combined reserved marinade, chilli sauce and stock to boil.
Heat peanut oil in clean wok; stir-fry cabbage, choy sum and bok choy until just wilted, stir in marinade mixture.
Serve fish with stir-fried vegetables.