20 TOMAN FILLET WITH SPRING ONIONS AND GINGER
INGREDIENTS 400g toman (snakehead) fillet 1 tbsp + 2 tsp light soya sauce 1 tsp sesame oil 3 tsp ginger oil 2 tbsp cornflour 400ml cooking oil 8 cloves garlic, finely chopped 4 slices ginger 6 stalks spring onions, cut into 5cm pieces 1 tsp cornflour mixed with 3 tbsp water 6 tbsp abalone sauce A pinch of pepper 100ml hot water DIRECTIONS 1 Marinate the fish with 1 tbsp soya sauce, the sesame oil and 1 tsp ginger oil for 10min. Dust the fish with the cornflour 2 Heat the cooking oil in a wok until smoking hot. Fry the fish for 30 seconds each side. Drain and set aside. 3 Remove all but 1 tbsp of oil from the wok. Stir-fry the garlic and ginger until aromatic. Stir in the spring onions. 4 Add the abalone sauce, 2 tsp soya sauce, 2 tsp ginger oil, the pepper and water. Add 2 tsp of the cornflour mixture to thicken the sauce. 5 Add the fish, mix well and serve.
Toman Fillet with Spring
Onions and Ginger