STIR-fried fish slices with ginger and spring onion is a classic Cantonese dish that is easily ... The preferred fish for this dish is grouper fillet because there are no fine bones embedded ...

Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a ... add the red vinegar and stir well.

This is delicious with grilled fish or meat or served as an accompaniment to another stir-fry ... Alternatively, omit the ginger and briefly fry dried yellow mustard seeds with the garlic.

Taking a staple of Cantonese cuisine and adapting ... neutral base that helps soak up the fish's savory sauce. For added nutrition and color, prepare stir-fried vegetables such as bok choy ...

Use skin-on fish fillets for the dish, because if the skin is removed, the fish is far more likely to fall apart as it’s stir-fried ... Cut the ginger slices into thin matchsticks.

Add the onions and fry for 3–4 minutes until softening and just starting to colour. Add the garlic, chillies and ginger and stir-fry for ... Add the frozen fish fillets, reduce the heat, cover ...