How to make it

1. Remove scales from the fish, clean it, make crosscuts on both sides, and marinate with a little scallion, minced ginger and cooking wine for 30 minutes.
2. Heat oil in a pan and pan-fry the marinated fish until both sides are golden brown. Set aside
3. In the remaining oil in the pan, sauté scallion, ginger, garlic and star anise. Add Lee Kum Kee Chili Bean Sauce (Toban Djan), Lee Kum Kee Chili Oil, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Selected Seasoned Aromatic Vinegar and sugar. Stir well and add some water. 
4. Bring to a boil. Add the pan-fried fish, bring to a boil, then reduce to medium heat. Simmer for 15 minutes then remove and put the fish on a plate.
5. In the pan, thicken the sauce with a thin amount of cornstarch. Add Lee Kum Kee Chicken Bouillon Powder, drizzle with Lee Kum Kee Pure Sesame Oil, sprinkle with scallion and pour over the fish. Serve.