Couldn't be simpler really.
Baby pink snapper, gash to the bone and sea salt applied especially in the stomach. Rested on the cutting board for 40 minutes after salting.
Cut veges which included Chinese cabbage, snow peas, scallion and divided into thicker parts and thin green leafy parts.
Chopped up fresh ginger and garlic to a mince.( one clove and one portion ginger clove size)
Heat a neutral oil in the wok and at a moderate heat fry the fish till it is holding to the bone but opaque. ( After resting a few minutes the fish meat will slip off the bone and still be loaded with juice, as it continues to cook after it has been removed from the heat)
Add a little more oil after removing the cooked fish and toss in the garlic and ginger and stir. Add the thicker veges, , stir till they are half done and add the rest of the veges and the sauces:Oyster 1 TBS: Golden Mountain/Maggi seasoning 1/2 teaspoon: dash of fish sauce, dash of soy, stir and mix well for 10 seconds and serve.
We had a little brown rice with it too.