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Number of pax: 8 pax   Cooking duration: 40 minutes

Good to Know

Consider steaming instead of frying your fish as it’s healthier.


1 kg fish, clean and slit side of the fish
1 teaspoon chicken stock
½ teaspoon pepper
2 eggs, lightly beaten
100 g corn starch
1 bird’s eye chilli, chopped
2 tablespoon chopped garlic
1 tablespoon preserved bean paste
250 g minced chicken meat
5 black mushroom, soaked and diced
100 g preserved choy sum, finely chopped
400 ml water
1 cube MAGGI® Chicken Stock Cube
3 tablespoon black vinegar
1½ tablespoon sugar
½ teaspoon pepper
1 tablespoon MAGGI® Imperial Oyster Sauce
1 tablespoon sesame oil
½ tablespoon dark soy sauce
2 tablespoon corn starch, diluted in 4 tablespoon water
  spring onion, chopped
  red chilli, chopped
  coriander leaves, chopped


  1. Clean the fish and make 2 deep slits on both sides.
  2. Rub over the marinade and let it marinate for 10 minutes. Dip the fish in the beaten eggs and coat it in the corn starch.
  3. Heat 4 cups of oil and deep-fry the fish until it turns golden brown. Remove and drain the oil. Set fish aside.
  4. Leave 2 tablespoons of oil in the wok and stir-fry chopped bird’s eye chilli, chopped garlic and preserved bean paste until fragrant. Add in minced chicken, choy sum and stir-fry until well combined.
  5. Mix in the seasoning and bring it to a boil. Add corn starch to thicken the sauce. Pour sauce over the fish and enjoy the fish while it’s hot!

Nutritional Info

Energy 291 kcal

Protein 25g

Fat 11g

Carbs 23g

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