Ginger and Scallion Fish with Garden Veggie Soup

I made  a Garden Vegetable soup- a recipe repeat for dinner yesterday and decided to make a small fish along side a small bowl for dinner today since I have left overs of it.  I picked up that New Zld Fish again and though I had a simple repeat recipe planned I stumbled on this recipe by Rasa Malaysia while on pinterest today. She is my favorite food blogger and always has been so it’s no surprise I found this latest recipe amazingly good yet so easy to put together.  I added some chopped mushrooms topped with Sambal Oleke along side.  I made a similar recipe to this about a month ago using yellow squash but I like this one better it’s more flavorful.   It’s tasty, it’s satisfying and it’s healthy. Make the soup too it’s by Cooking Light – click on link above.  😉

(click on this fish pic …do it!) :))

ginger fish

soup

Ginger and Scallion Fish Recipe (姜葱鱼片)
Ingredients:

10 oz. Basa fish fillet (cut into pieces)
2-inch ginger (skin peeled and cut into thin slices)
2 stalks scallion (cut into 2-inch lengths)
1 1/2 tablespoons oil

Sauce:

1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon corn starch
1 teaspoon sugar
1/4 teaspoon sesame oil
3-4 tablespoons water
Salt to taste
3 dashes white pepper powder

Marinade:

1 teaspoon corn starch
1 teaspoon Shaoxing wine

Method:

Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.

Heat up the wok with cooking oil. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic and add in the fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add in a little water. Add in the chopped scallions and do a few quick stirs, dish out and serve hot.

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