Skip to main content

Fried fish with ginger and garlic sauce



After having so much food for the past week, I fried this piece of Threadfin block and had it with plain white porridge  ........ light and refreshing.





Just pan fry the fish block  ..... top it up with some fried garlic and ginger slices, garnish with chopped spring onions, drizzle in light soya sauce.... simple and easy!






Recipe for Fried fish with ginger and garlic sauce


Ingredients
  • 180 gm Threadfin (Mai yau) block
  • 10 gm young ginger - julienned
  • 4 pips garlic - chopped
  • 2 Tbsp oil for frying
  • Light soya sauce
  • Some sea salt
  • Spring onions - chopped, for garnishing
  • A dash of pepper
Preparation
  1. Wash, pat dry and marinate the fish block with some sea salt, set aside.
  2. Heat up a non-stick pan with the oil and when pan is hot, put in the fish block and fry till slightly brown.  Flip over and fry the other side of the fish block.  Dish out.
  3. With the balance oil in the pan, add in the ginger strips and chopped garlic, stir-fry till light brown.
  4. Scoop this over the fish block, drizzle in some light soya sauce, garnish with the chopped spring onions.
  5. Serve with plain white porridge or rice.
Labels:

Comments

  1. 3 hungry tummiesJanuary 15, 2010 at 8:52 PM

    This with porridge, perfect!!

    ReplyDelete
  2. MaryMohJanuary 15, 2010 at 10:42 PM

    Ginger and garlic sauce....yum. My family is a great lover of ginger and garlic. I know they will like this dish. Great with rice.

    ReplyDelete
  3. My Little SpaceJanuary 15, 2010 at 11:55 PM

    Awesome dish, Cheah! Simple & delicious. Have a wonderful weekend. Cheers.

    ReplyDelete
  4. Whats Cookin Italian Style CuisineJanuary 16, 2010 at 12:22 AM

    I love the ingredients on this fish the smell must be wonderful, an awesome marinade....I buy alot of cod, not sure what Threadfin is like.... thanks for sharing sounds great!

    ReplyDelete
  5. AnonymousJanuary 16, 2010 at 4:42 AM

    Ginger and garlic sauce sounds wonderful!

    ReplyDelete
  6. Sokehah cheahJanuary 16, 2010 at 8:25 AM

    Hi
    3 hungry tummies
    Yes,lovely with porridge

    Mary
    Delicious with rice, dish up a vegetable and that's a simple meal.

    My Little Space
    Thanks, Kristy. You too have a great weekend, baking!

    pegasuslegend
    You can try this recipe with cod as well.

    5 Star Foodie
    Yes, it is.

    ReplyDelete
  7. penny aka jeroxieJanuary 16, 2010 at 4:01 PM

    that looks delicious. I like it grilled with sambal too! so yumm!

    ReplyDelete
  8. Sokehah cheahJanuary 16, 2010 at 4:36 PM

    Hi penny
    Yup, grilled with sambal will be great too!

    ReplyDelete
  9. tinyskilletJanuary 17, 2010 at 8:20 AM

    Hi, I'm new to visiting your blog. It is such a nice idea, I love the no-frills theme. This one looks fantastic!

    ReplyDelete
  10. Sokehah cheahJanuary 17, 2010 at 9:03 AM

    Hi Lyndsey
    So nice of you to drop by. My recipes are very simple, easy to follow, that's why I named my blog. 'No-frills'.

    ReplyDelete
  11. Tasty Eats At HomeJanuary 18, 2010 at 9:28 AM

    This does sound delightful and nice and light. Yum!

    ReplyDelete
  12. Sokehah cheahJanuary 18, 2010 at 3:46 PM

    Hi
    Tasty Eats At Home
    Yes, it's sinmple and not heavy.

    ReplyDelete
  13. JLJanuary 29, 2010 at 6:12 AM

    Mmm, this sounds delicious. My mom makes a similar recipe to this at home. Yummy.

    ReplyDelete
  14. Sokehah cheahJanuary 29, 2010 at 3:58 PM

    Hi
    JL
    Thanks. This is an all time favourite!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more