Fish November 5th, 2007
Stir fried fish slices with ginger and spring onions (scallions) is a simple yet delicious dish to prepare. You can use fresh fish or frozen fish such as dory for this dish. White fish is preferred. The key to this dish is having a stove with really hot flame so that you can cook this dish fast. Cook it a little longer and it will turn a tad too soggy.
There is essentially two parts to cooking this dish. Firstly, to marinade and lightly fry the fish till itâ€™s cooked or almost cooked. Secondly, to cook it with ginger and spring onions. Though it is usually found in commercial eateries, you can try it at home just like what I did.
This is my recipe for Stir Fried Fish Slices with Ginger and Spring Onion
- 200 grammes white fish (sliced to not more than 1 cm thick, marinade lightly with salt for 10 minutes and dust with corn flour)
- 5 cm ginger (sliced thinly)
- 3 stalks spring onions (cut to about 5cm lengths)
- 4 cloves garlic (chopped finely)
- 150 ml hot water
- corn starch (prepare by mixing 1 teaspoon corn flour with 3 tablespoons water)
- 200 ml cooking oil (palm oil preferred)
- 1 teaspoon oyster sauce
- 1/4 teaspoon salt or to taste
- a pinch of msg
- Â¾ tablespoon of Chinese cooking wine
- a couple of dashes of white pepper powder
Heat oil in wok till smoking hot. Fry fish slices for about 30 seconds on each side taking care not to break them. Remove fried fish slices and set aside.
Remove oil, leaving approximately 1 tablespoon or lesser in the wok. Saute garlic and ginger till aromatic. Add spring onions next. Stir evenly before adding fried fish slices and hot water.
Add seasoning followed by a teaspoon or two of corn starch to thicken the gravy.
Dish out and serve hot with steamed white rice.
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