Cantonese-style sea bass
Prep time: 30 mins
Cooking time: 15 mins
1. Heat oil in a frying pan and sauté the fish on low heat until well done. Remove, drain and set aside.
2. To the same pan, add chillies, ginger, garlic, mushrooms, onion and sauté for 2 minutes. Add stock and salt and stir.
3. Add the cornflour solution and stir well. Return the fish to the pan. Add the remaining ingredients and cook until the fish is well coated with the sauce. Serve hot.