Recipes

Cooking time: 20 minutes
Serves: 4
Degree of difficulty: medium

· 4 x 150 gram pieces of Blue Eye or other firm white fish, ideally each piece about the same thickness
· 1 bunch snake beans, cut into 4 cm lengths
· 1 red shallot, peeled and very finely chopped
· 1 clove garlic, peeled and finely chopped
· 4 tablespoons peanut or vegetable oil
· 4 tablespoons Changs Oyster sauce
· 1 chilli, seeded and sliced-optional

Marinade:
· 1/2 teaspoon salt
· 1 teaspoon sugar
· 2 teaspoons Changs Soy sauce
· 1 teaspoon Changs Sesame oil

Mix the marinade ingredients and marinate the fish for 1 hour at room temperature.
Heat a large heavy frying pan and fry the fish over medium heat in 2 tablespoons of the oil, turning the fish only once. If the fish is from the thickest part of a very big fillet, you may need to brown it in the frying pan and then continue cooking it in a hot oven for 5-10 minutes.

While the fish is cooking, heat the remaining oil in a wok and fry the beans, garlic and shallot, adding about 2 tablespoons of water after the beans have cooked for one minute, then cook for only one minute more (the beans should still be firm).

Place the fish on warm plate and deglaze the pan with the Changs Oyster sauce and 2 tablespoons of water. Cook until the liquid returns to a sauce consistency.
Arrange a quarter of the beans on each plate and place a piece of fish on top. Drizzle some of the sauce over the fish. Top with chilli slices (optional)

Serve with boiled rice.