Stir-fried Fish Fillets With Curry Sauce

Ingredients:

200-250 g Fish fillets
1 small Sliced onion
3 tbsp Green peas
1 tbsp Cornstarch
1 tbsp Oil

Seasoning:

tbsp Curry
tbsp Sugar
1.5 tbsp Tomato Ketchup
tbsp Salt
3 tsp Water

Marinade:

tsp Jiafan rice wine,
tsp Salt
pinch White pepper

Method:

Clean and pat fish dry and sprinkle with marinade, leave it for 10 minutes.

Heat a wok half-filled with oil. Coat the fish fillet with cornstarch and fry them over the medium heat until light golden.

Heat the oil in a pot over moderately high heat until hot but not smoking, then stir-fry onion, green peas, carrot, and ginger 1 minute.

Stir in seasonings, and simmer, covered, 5 minutes.

Dish up and serve with the steamed rice.