Skip to main content
logo
Food Advertising by

Fish fillet with ginger & scallions


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 ....................

Ingredients
  • 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
Seasoning for fish fillet
1/2  tsp sugar, 3/4 tsp salt, 3/4 tsp cornflour, a dash of pepper.

Preparation
  1. Season the sliced fish fillet with salt, sugar, cornflour  and pepper, set aside.
  2. Heat up some oil in a pan, add in the fish fillet, stir-fry.  Dish out.
  3. 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.
  4. Add in the scallions, give it a quick stir.  Test for taste and add in the cornflour mixture. 
  5. Turn off heat and drizzle in the Shaoxing wine, dish out to serving plate.
  6. Serve hot with rice.



Comments

  1. My family love this dish.if I cook this dish, I'll have to cooks a lot....hehehe

    ReplyDelete
  2. A simple dish, yet very 'shiok' with a bowl of rice!

    ReplyDelete
  3. I also like to order this simple fish dish in restaurant, i must cook this at home one day.Thanks for your tip!

    ReplyDelete
  4. This is a very delicious dish that I always like to order when I'm at the restaurant. Thanks for sharing the simple recipe Cheah :)

    ReplyDelete
  5. One more bowl of rice, please. ;-) The ginger/scallion fish fillets looks so succulent!

    ReplyDelete
  6. I love this healthy yet delicious dish...a great way to cook fish instead of just frying!

    ReplyDelete
  7. Thanks for the tip Cheah. My fish always disintegrate each time I tried to stir-fry it this way. I guess I cut it wrongly :)

    ReplyDelete
  8. yummylittlecooks
    Yes, it's a hit amongst most families.

    busygran
    Yes, very 'shiok' indeed, ha, ha!

    Sonia
    Yes, you can try and see how it turns out!

    Anncoo
    You are most welcome!

    Angie
    Yes, more rice as it's appetising.

    Jeannie
    Yes, the kitchen won't be so greasy.

    ICook4Fun
    Yes, it's got to do with the slicing.

    ReplyDelete
  9. One bowl of steaming hot rice please!

    ReplyDelete
  10. wow that looks very delicous. Now i am hungry T.T
    i have book the receipe, i will try it out^^

    ReplyDelete
  11. Nice of you to stop by. Will hop over to yours soon!

    ReplyDelete
  12. my mum's take on this is with deep-fried ginger (: I love this fish dish!

    http://mummyicancook.blogspot.com/2011/07/my-mums-top-tip-fried-shallots-garlic.html

    ReplyDelete
  13. Shu Han
    I like this dish because it's light and refreshing. Will peek at yours soon.

    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

Mung Bean Cake ~ 绿豆糕

These Mung Bean Cakes are made with split mung beans and they can pass off as mooncakes as they are shaped using the plunger moulds for mooncakes.  I find these mung bean cakes refreshing and not so heavy as mooncakes and they are a perfect match with a cup of hot Chinese tea.




Mung Bean Cake  ~   绿豆糕
Ingredients
300 gm split mung beans30 gm Crisco shortening70 ml vegetable oil100 gm organic cane sugar1.1/2 Tbsp honeyabout 100 gm red bean paste1/2 tsp matcha powderpinch of saltpandan leavesMethod Wash and soak the mung beans with 700 ml water, overnight.Next day, rinse the mung beans and cook it in a rice cooker with about 1 inch of water covering the mung beans.  (I used the 'congee' function of the rice cooker).Put the cooked mung beans in a blender and blend till fine with 120 ml water.Heat up a non-stick pan with shortening and once melted, pour in the blended mung beans.  Keep stirring on medium heat and then add in vegetable oil.  Once all the oil has been absorbed, add in h…

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.


Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…