Wok is that (Serves 6)

Ingredients:

600gms white fish fillets such as Red Emperor (cut into pieces)
Pinch of salt & pepper
A dusting of cornflour
3 slices ginger
4 tbsp njoi extra virgin Olive Oil
2 cloves garlic - peeled and sliced
1 red chilli pepper - chopped
2 stalks spring onions - mainly white part cut into 5cm lengths

The spicy Sauce - make up in a bole:

1 tbsp ground bean sauce
1 tbsp sweet chilli sauce
2 tbsp shaohsing rice wine
1 tsp sugar
2 tbsp chinkiang vinegar (malt or normal vinegar is okay)
4 tbsp chicken stock

Garnish:

Finely shredded red capsicum and spring onions

Method:

Salt & Pepper fish fillers and dust them in a little cornflour. Heat njoi extra virgin olive oil in a wok t medium heat (do not allow to smoke), then add ginger slices and fish fillets. Fry over moderate heat for around 2 min. on each side & remove to a plate. Drain off the oil, wipe out the wok, return about 1 tbsp olive oil to wok, add garlic, chilli pepper & spring onions and sizzle until there is a release of fragrance. Stir in spicy sauce, simmer 1-2 min to release the flavours before returning the fish to braise for about 2-3 minutes, turning the fish over during the period of cooking. Serve immediately with steamed rice and garnish with shredded spring onions & red capsicum