1 cup sliced leek
2 fish fillets (any white meat fish. I like to use Basa fillets)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornflour
1/2 tsp white pepper
1 tsp Chinese Shao Xing wine
2 tbsp oil
- Cut fish fillets into chunky pieces and add soy sauce, oyster sauce, cornflour and pepper. Mix well and set aside.
- Heat the pan or wok and add oil to it. Cook the leek until it sweats and softens. You may need to add a little bit of water.
- Add the fish and it's marinade to the pan and stir occasionally until cooked and a nice thick gravy forms. If gravy is too thick, add water, if too watery, add some cornflour and cold water mixture.
- Pour the Chinese cooking wine in and stir it in for 2-3 minutes.
- Serve with rice.