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8 pax   40 minutes

Good to Know

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


1 kgfish, clean and slit side of the fish
1 teaspoonchicken stock
½ teaspoonpepper
2eggs, lightly beaten
100 gcorn starch
1bird’s eye chilli, chopped
2 tablespoonchopped garlic
1 tablespoonpreserved bean paste
250 gminced chicken meat
5black mushroom, soaked and diced
100 gpreserved choy sum, finely chopped
400 mlwater
1 cubeMAGGI® Chicken Stock Cube
3 tablespoonblack vinegar
1½ tablespoonsugar
½ teaspoonpepper
1 tablespoonMAGGI® Imperial Oyster Sauce
1 tablespoonsesame oil
½ tablespoondark soy sauce
2 tablespooncorn 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