Serves 8


  • Medium-sized Royal Empurau (400-550g)
  • 30g Red bell pepper
  • 1 Inch ginger, crushed
  • 2 Scallions
  • 1 Tsp Shaoxing wine
  • 2 Tbsp vegetable oil
  • 1 Tbsp fried garlic oil
  • Salt and pepper to taste


  1. Make 3 or 4 diagonal cuts on each side of the fish. Julienne bell peppers. Chop scallions lengthwise into strips.
  2. Heat vegetable oil in a wok over high heat. Pat fish dry and add to the wok. Lightly brown both sides for about 2 – 3 minutes each.
  3. Transfer fish to a plate. Add ginger, and white parts of the scallions into same wok. Stir fry until fragrant. Pour Shoaxing wine and stir fry 15 seconds. Add two cups of water and boil.
  4. Return the fish to the wok. Cover to cook for 15 minutes, keeping sure the liquid is at gentle boil. Turn fish occasionally. Stew should begin to turn opaque. If not, cook a while longer.
  5. Remove lid and add garlic oil. Bring the liquid to a rolling boil and cook for a few minutes.
  6. Season with salt and generous amounts of pepper. Garnish with bell pepper and chopped scallions, serve immediately.