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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

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.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …