375 g (12 ounces) fresh white fish fillets
1 tablespoon oil
1 clove garlic, bruised
1 tablespoon light soy sauce
1/2 teaspoon finely grated fresh ginger
1 teaspoon hoi sin sauce
spring onions for garnish
Remove skins from fish fillets, wash and dry well on paper towels. Heat oil in wok, fry garlic until golden, remove and discard. Put in the fillets, one at a time, turning after a few seconds and moving to side of wok to make room for the nest. When all the fish has been added to the wok, sprinkle with soy sauce, cover with lid, and simmer for 1 minute. Add ginger to liquid in pan, cover, and simmer 1 minute more.
Remove from heat, stir hoi sin sauce into gravy. Arrange fish on serving platter, spoon gravy over, garnish with spring onion strips and serve with white rice.
Serves 4 – 6