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Fish fillets and togue (mung bean sprouts) stir fry

The following recipe serves 8.

Ingredients :

1 kilo of fish fillets (labahita, tilapia, maya-maya, lapu-lapu… your choice)
1/2 kilo of togue (mung bean sprouts)
a bunch of spinach (as much or as little as you prefer)
1 head of garlic
1 large or 2 medium-sized onions
1 carrot
1-1/2 c. of flour
salt
pepper
1/4 to 1/3 c. of oyster sauce
1 tsp. of sugar
1/2 tsp. of sesame seed oil
2-3 c. of vegetable cooking oil for deep-frying

Cooking procedure :

Dry the fish fillets by blotting them with absorbent kitchen paper. Cut into 2-inch pieces. Place in a bowl and season with salt and pepper. Mix thoroughly and let stand for a few minutes while you prepare the vegetables.

Wash the togue in a colander and allow the excess water to drip.

Peel, crush and finely mince the garlic.

Peel and finely slice the onion(s).

Peel and cut the carrot into small cubes or roughly chop it up.

Pick the spinach leaves (leave the tender portion of the stalks on); discard the tougher portions of the stalks. If you have rabbits or hamsters, they can feast on the stalks.

Heat the cooking oil in a frying pan or wok.

Place the flour in a shallow bowl.

Dredge each piece of fish fillet in the flour, shaking off the excess, and deep fry the fish fillets in batches until the coating is crisp and golden brown. It is important to do this in batches. If you overcrowd the pan, the cooking oil will never maintain the ideal temperature and the fish fillets will turn out soggy.

Drain the cooked fish fillets on several layers of absorbent kitchen paper.

Pour off the cooking oil until only about 2 tablespoonfuls remain in the pan. Reheat.

Add the carrots to the pan and stir fry for about 30 seconds. Add the garlic and onion(s) and cook for another 30 seconds. Add the togue and the spinach. Pour in the oyster sauce and add the sugar. Stir fry for about a minute then return the fish fillets into the pan. Cook just until the fish fillets are heated through and be careful not to overcook the togue.

Transfer the cooked fish and vegetables into a serving platter and drizzle with sesame seed oil.

Serve at once with hot rice.

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