1

Julienne ginger, slice garlic, cut green onion into pieces, and cut chili pepper into small pieces.

2

Kimcheong fish open belly, clean. In the fish body cut cross knife, fish body both sides are smeared with a little salt and soy sauce and moderate ginger marinade for an hour.

3

Heat oil in a wok, add ginger, garlic, green onion and chili pepper.

4

Add Kam Chang fish and saute.

5

Fry until both sides are slightly yellow, pour in a spoonful of dark soy sauce and a spoonful of soy sauce and appropriate amount of water, cover and boil.

6

Burn until the water is almost dry, add the green onion and simmer a little.

7

Spoon out to plate.