I seem to be on an Amy Beh recipe cooking spree. No sooner had I tried her pork rendang recipe from The Star, I turned to one of her recipe books for another dish.
This dish is special. Only because the fish in question was actually caught by my husband. Yes, he loves to fish. He has supplied plenty of fresh fish to my sister and sister-in-law and of course myself. It’s kinda cool. He does a good job cleaning it and also makes sure the wet kitchen does not leave any lingering fish smell (my rule!). So he caught a nice Siakap (seabass) and filleted it for me. With that I tried this wonderful recipe which we enjoyed with plain white rice.
Sauteed Fish with Ginger and Spring Onions
From At Home with Amy Beh (2)
What you need:
300g fish fillet (garoupa) – (I of course used Siakap)
¼ tsp salt
1 egg, lightly beaten
2-3 Tbsp corn flour, for dusting the fish
5 stalks spring onions, cut into 3.5cm lengths
50g young ginger, sliced thinly
1tsp chopped garlic
1 Tbsp oil
1 Tbsp sesame oil
½ Tbsp Oyster Sauce
½ Tbsp light soy sauce
¾ tsp sugar
1 Tbsp Shao Hsing Hua Tiau cooking wine ( I omitted this)
Dash of pepper
2-3 Tbsp water
¼ corn flour
|My ginger cutting skills - epic fail! Must.slice.thinner.|
What to do:
1) Slice fish fillet into thin slices. Sprinkle lightly with salt and dip into beaten egg then toss in corn flour. Remove any excess corn flour before deep-frying in hot oil for a minute. Drain from oil and set aside.
|Dipping the fried fish fillets in tartar sauce served with a side salad makes a good meal too!|
2) Heat oil and sesame oil in a wok. Stir-fry ginger and garlic for a few seconds until fragrant. Add spring onions and stir-fry for 30-40 seconds.
3) Add sauce ingredients and return the fish to wok. Cook for a minute again to coat the fish with the sauce ingredients. Dish out and serve hot!
1) I found that it’s actually easier to dip the fish into the corn flour first then into the egg.Otherwise I find the corn flour runs out pretty fast.
2) I added some sliced fresh red chillies for extra kick.
Look out for more fish recipes as my in-house fisherman does his thing. If you have fish fillets but this recipe is not your thing, do try this.