2 pounds white fish fillets

1 tablespoon vegetable oil

1 clove garlic, chopped

1 tablespoon oyster sauce

1 tablespoon sesame oil

2 sweet red peppers, diced

2 carrots, sliced

2 stalks celery, sliced

1 small onion, diced

1 teaspoon MSG

Place fish on rack in steamer, cover and steam until tender, 4 to 5
minutes. Set aside. Heat vegetable oil in large skillet or Dutch oven.
Add garlic and cook until brown. Add oyster sauce, sesame oil, red
peppers, carrots, celery and onion and cook until tender-crisp. Add
fish, broken into large chunks, and MSG and stir gently to combine and
reheat fish. Turn out onto heated platter. Makes 8 servings.

Note: Lapu lapu is the name of a fish available in the
Philippines. Rock cod or red snapper may be substituted.

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