Simple comfort dish.
Saw some grouper fillet at the wet market, immediately bought some to cook with ginger scallion. You can also use snakehead fish (aka. ikan haruan in Malay or 生鱼 in Chinese).
Ingredients : (served 2)
150g Grouper Fish Fillet - sliced
1 small Shallot - cut into wedges
7-8 slices Ginger
Some scallions - cut lengthwise
1 tsp Cooking Oil
1 tsp Sesame Oil
Marinade:
1/8 tsp Salt
1/2 tsp Shao Xing Wine
Dash of White Pepper
Sauce :
1/4 tbsp Light Soy Sauce
1/2 tbsp Oyster Sauce
1/2 tbsp Shao Xing Wine
1/2 tsp Sugar
30-40ml Water
1/2 tbsp cornstarch mix with some water
Method:
1. Rinse and clean fish fillet. Marinade with above ingredients for an hour.
2. Heat up pan with cooking oil & sesame oil.
3. Saute shallot and ginger till fragrant.
4. Add in fish fillet and lightly fan fry on both sides till flesh turn white. Drizzle light soy sauce and toss gently to mix. (Do not toss vigorously as fish meat will tend to break easily).
5. Add water, oyster sauce, sugar and shao xing wine. Let simmer for about 3 mins until fish meat fully cooked.
6. Slowly stir in cornstarch slurry until the sauce thickens. (Not necessary to use all slurry, depends on your preference for sauce thickness)
7. Lastly, add in scallions and give a quick toss. Dish up & ready to serve.
Happy Cooking.
Comments