Instructions: Lightly salt the fish fillets and saute in a pan.

Remove excess moisture from the tofu with paper towel and deep fry in peanut oil for one or two minutes, allowing tofu to brown.

Drain and set aside.

Cut shallots finely and very finely slice citrus peel. Cook in a pan with a tablespoon of peanut oil, garlic, ginger, bean and snowpea sprouts.

Slice tofu in half and place one quarter on each individual plate, topped with a couple of freshly shucked oysters, sprout mix, and the fish fillets.

Finally drizzle over each serving a teaspoon or so of mandarin peel and lemon soya.

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