We never failed to order this dish whenever we eat out for the simple reason that I've never maked this at home. All the while I was under the impression that whipping up this dish is a challenge as I was afraid that the fish fillet will disintegrate upon being flipped by the 'spatula'. I was pleasantly surprised that this was not the case when I finally attempted it.
The tip lies in the way how the fish fillet is sliced. After deboning the fish, the fillet is long (according to the length of the fish), then cut it to say 2.1/2 inches portions. Then slice the portions against the grain of the fillet. This way the fillet will not be crumbly ........ and it worked!
This plate of fish fillet will go down well with a bowl of piping hot white rice ....................
- 250 gm fish fillet block, sliced
- 10 gm young ginger, sliced
- 2 stalks scallions, cut to 1.1/2 inch lengths
- 1/4 cup water
- 1 tsp oyster sauce
- 1 tsp light soya sauce
- 2 tsps Shaoxing wine
- 1/2 tsp sugar
- 1/2 tsp cornflour + 1 Tbsp water to thicken
- Oil for frying
1/2 tsp sugar, 3/4 tsp salt, 3/4 tsp cornflour, a dash of pepper.
- Season the sliced fish fillet with salt, sugar, cornflour and pepper, set aside.
- Heat up some oil in a pan, add in the fish fillet, stir-fry. Dish out.
- Saute the ginger with the remaining oil till fragrant, add in the water, sugar, oyster and light soya sauce. Once boiling, return the fish fillet to the pan.
- Add in the scallions, give it a quick stir. Test for taste and add in the cornflour mixture.
- Turn off heat and drizzle in the Shaoxing wine, dish out to serving plate.
- Serve hot with rice.