After a long hiatus, I'm finally back into blogging action. Well, I've been busy trying new recipes and this is one of those can be modified easily into many others. Simple and delicious! Great as an individual dish with rice or best to be shared with friends and loved ones.
Fish Fillet with Ginger and Spring Onion
300g fish fillet, sliced
50g sliced ginger
3 stalks spring onion, cut into 3cm lengths
Marinade:
1/2 tsp salt
1 tsp sugar
1 tbsp light soya sauce
dash of pepper and sesame oil
1 tsp corn flour
Seasoning:
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp light soya sauce
1/2 tsp sesame oil
2 tbsp corn flour water for thickening
Mix all the ingredients and set aside for later use
1. Mix fish fillet with marinade and season for 30 minutes. Corn flour is used here to help the fillet hold its shape. Alternatively, you can add more corn flour and deep fry the fillets first before doing the next step.
2. Saute ginger until fragrant. Add in fish fillet and spring onion and pan-fry the fillets till they are almost cooked.
3. Add the seasoning and cook till sauce thickens.
3*.If you want to make this like "wa tan hor", just crack an egg into the pan with the sauce while it is still cooking. Then keep stirring to break up the egg into thinner shreds.
Great dish for a quick meal. I used basa fillet for this recipe but you may use garoupa, ikan kurau or any big fish.
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