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.

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.

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 ...

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 ...