Preparation time: 10 minutes
Servings: 5-7
A famous Chinese dish using fish with carrots, celery, bell pepper, onion in oyster sauce.
INGREDIENTS
- 250g boneless white fish fillet, in strips
- 100g cornstarch
- 250 ml frying oil
- 15 ml cooking oil
- 1 tsp Mama Sita’s Achuete Powder
- 1 onion
- 1 bell pepper
- ½ celery stalk
- 50g carrot
Marinade mix:
- 1 Tbsp Mama Sita’s Oyster Sauce
- 1 pack Mama Sita’s Pang-Gisa Mix
- 1 egg white
Sweet and sour mix:
- 390g Mama Sita’s Sweet and Sour Sauce
- 1 tsp Mama Sita’s Oyster Sauce
- 60 ml water
PREPARATION
Quarter the onion. Cut the bell pepper into serving pieces. Slice the celery diagonally. Slice the carrot.
Marinade and fry the fish:
In a bowl, mix the egg white, pang-gisa mix and 1 tablespoon of oyster sauce. Add the sliced fish. Marinate for at least 15 minutes. Coat the marinated fish in the cornstarch. Heat oil in a wok and fry the fish until the edges turn golden. Drain and set aside.
Sweet and sour mix:
Mix the sweet and sour sauce, 1 tsp of oyster sauce, and water. In another wok, heat one tablespoon of cooking oil and mix in the achuete powder. Add the vegetables and stir-fry for 2 minutes. Stir in the sweet and sour mixture. Add the fried fish. Mix well.