Skip to main content

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.



Labels:

Comments

  1. yummylittlecooksJuly 1, 2011 at 6:31 PM

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

    ReplyDelete
  2. busygranJuly 1, 2011 at 7:03 PM

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

    ReplyDelete
  3. Sonia ~ Nasi Lemak LoverJuly 1, 2011 at 8:29 PM

    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. ann lowJuly 1, 2011 at 8:31 PM

    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. Angie's RecipesJuly 2, 2011 at 3:03 AM

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

    ReplyDelete
  6. JeannieJuly 2, 2011 at 11:25 PM

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

    ReplyDelete
  7. ICook4FunJuly 3, 2011 at 2:45 AM

    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. Sokehah cheahJuly 3, 2011 at 5:10 PM

    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. penny aka jeroxieJuly 5, 2011 at 8:46 PM

    One bowl of steaming hot rice please!

    ReplyDelete
  10. melonpanJuly 11, 2011 at 4:45 AM

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

    ReplyDelete
  11. Sokehah cheahJuly 11, 2011 at 7:09 AM

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

    ReplyDelete
  12. Shu HanAugust 1, 2011 at 5:50 PM

    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. Sokehah cheahAugust 2, 2011 at 12:17 AM

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more