Recipe:

Mix the marinade components in a separate container (crush the garlic, chop the ginger randomly).

Large portions of fillet dip into the marinade; wrap the container with cling film, put in the refrigerator for 30-40 minutes.

Remove the fillet from the marinade, dry with a paper towel, dip in flour and fry over high heat in a pan in vegetable oil on both sides until golden brown.

Put in a mold (or on a baking sheet), bake for 10 minutes at 180 ° C.

Blanch the bok choy cabbage in boiling water for 30 seconds.

Put it in a frying pan with vegetable oil and fry it with oyster sauce.

Then place it on a plate.

Add water to the same pan (with the remaining oyster sauce) and boil. Separately, in a large amount of vegetable oil (as for deep-frying), fry the potatoes until golden brown.

Put bok choy and fish on a plate; pour over the sauce and add potatoes.