Ingredients
1 kg gurnard fillets
3 tbsp cornflour
3 x 5 cm pieces ginger
6 tbsp rice bran oil
3 tbsp chopped spring onions
SAUCE:--
6 tbsp GF soy sauce
2 tbsp SIDS GARLIC SAUCE
4 tbsp water
3 tbsp sugar
3 tsp sesame oil
½ tsp ground white pepper
Directions
Cut to the fish into thick, but bite size pieces. Coat with the cornflour then set aside. Peel the ginger, slice and cut into thin strips.
Mix SIDS GARLIC SAUCE and all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
Heat up a non-stick frypan or well-seasoned wok with oil on medium to high heat. Add the ginger and stir-fry until light brown. Remove from the oil and set aside in a bowl.
Using the ginger-infused oil, pan fry the fish until both surfaces turn light to golden brown. Make sure you turn the fish very gently with spatula. Fish fillets are very delicate so you don't want to break them up while pan-frying.
Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and spring onion. Serve immediately with steamed rice.
