Skip to main content
logo
Food Advertising by

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.

Comments

  1. 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
  2. Awesome dish, Cheah! Simple & delicious. Have a wonderful weekend. Cheers.

    ReplyDelete
  3. 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
  4. Ginger and garlic sauce sounds wonderful!

    ReplyDelete
  5. 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
  6. that looks delicious. I like it grilled with sambal too! so yumm!

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

    ReplyDelete
  8. 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
  9. 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
  10. This does sound delightful and nice and light. Yum!

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

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

    ReplyDelete
  13. 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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…