Saturday, 12 July 2008
Sauce for fish
I used fish fillet to cook for Dad when he was hospitalised and his eyes never failed to light up when he saw the dish. I was sad and happy to see him chuffed so quickly too.
Whenever I have the opportunity to cook at my sister's house, she will remind me of this dish as both she and my brother-in-law love it too.
This is my style and hope you will enjoy it as well.
1. One medium sized whole fish about one and a half lbs, scaled, gutted and washed.
2. Sprinkle some salt in cavity and inside the fish head. Leave for about five minutes, rinse and pat dry.
3. Dash of sesame oil
1. One spring onion, sliced including the white part.
2. One or more thumbs of ginger according to taste, sliced into very thin strips.
3. One fresh sliced red chillies or more (optional).
1. Two tablespoons of Shao Hsing Hua Tiao Chew.
2. Three tablespoons of light soya sauce or more depending on your taste.
3. Two tablespoons of warm water and a very small pinch of castor sugar. Mix together with item '2'.
1. In a medium hot frying pan, fry ginger till crispy, set aside.
2. Fry fish and set aside in a warm serving plate.
3. Drain oil but leave about one tablespoon, reheat pan till high, add in spring onion and chillies, quick stir for a very few seconds. Top fish with garnish.
4. Reheat same pan to high heat, splash Shao Hsing Hua Tiao Chew, stir in sauce and dash of sesame oil. Quick stir and pour over fish. Top with crispy ginger.
5. Serve hot.