Stir Fried Fish Fillet with Capsicum and Black Vinegar

Ingredients
400g Tioman Fish Fillet – sliced into 11/2 ” x 1″  pcs
Red & green capsicum – washed n cut into strips
Oil for deep frying
2 garlic – minced
1 inch ginger  – sliced thinly
100 ml chicken stock
2 tsp cornflour
1 stalk spring onion, cut into 2 in lengths

Seasoning ingredients
1 tbsp each – sugar, salt, pepper n sesame oil
2 tsp cornflour
1 tbsp cooking oil, to be added just before cooking

Sauce ingredients
(Combined Sauce)
1 tbsp each – oyster sauce n Black Vinegar
1/2 tsp each – sesame oil n thick dark soy sauce
a pinch of salt n sugar

Method
Marinate fish with seasoning ingredients for at least 40 mins. Stir in 1 tbsp oil just before cooking. Blanch the capsicum for 30 secs., drain n set aside.
1) Heat oil for deep frying. Deep fry fish for 2 mins or until golden Drain n set aside.
2) Heat a clean wok with 2 tbsp oil n lightly brown garlic n ginger. Return fish n capsicum to wok n stir fry over high heat for 30 secs. Stir in combined sauce ingredients.
3) Mkx cornflour with a little of the stock. Pour remaining stock into wok n bring to a boil. Stir in  cornflour mixture , mix n fry briskly for 1 min. Transfer to serving plate n sprinkle spring onions on top.

Ref: https://jessiekoeyskitchen.wordpress.com/page/21/