2 Fresh Red Chillies, seeds removed and cut into slices
4 tbsp Canola Oil
Seasoning
1 tbsp MAGGI HCS Less Salt Oyster Sauce
1/2 tsp Chopped Shallots
2 tsp Chopped Garlic
2 tsp Minced ginger
1 tbsp Coarse Black Pepper
50ml Water
Method
1.
Heat 2 tbsp canola oil. Pan-fry
fish fillet until both sides turn golden brown. Dish up for
later use.
2.
Heat the remaining 2 tbsp canola oil. Add in
shallots, ginger and garlic. Saute for 2 minutes. Stir in black
pepper till fragrant.
3.
Add in onion and celery. Stir-fry for 2 minutes.
Stir in MAGGI HCS Less Salt Oyster Sauce and water. Simmer for
10 minutes and pour over the fish slices. Garnish with fresh
red chilli slices and serve
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