Fish is a popular dish. Always choose fresh fish to cook. Most types of fish deteriorate very quickly, especially oily and shell fish. Fresh fish should have a pleasant fishy smell, bright eyes and red gills. It must be firm to the touch too.


Evergreen Bunching Onion-200 Seeds - GARDEN FRESH PACK!Ginger Fresh 14 Oz

200 g fish flesh
1 plant spring onions
1 Bombay onion
2 cm young ginger (sliced)
oil for frying

Morton Table Salt

Peppercorn (Whole) - Black Tellicherry, 1 lbs

Hu Jiao(concentrated Extract Powder)(piper Nigrum Fruit)(black Pepper) Mayway-5405c

Maseca Corn Flour, 4.4 lbs.

Lee Kum Kee Premium Oyster Sauce, 18-Ounce Bottle (Pack of 2)

1/4 tsp salt
1/4 tsp pepper
1tbsp cornflour
2 tbsp oyster sauce

1. Clean the fish. Use a sharp knife and cut the flesh of the fish thinly.
2. Season the fish with salt, pepper powder and cornflour.
3. Clean and cut Bombay onion into quarters. Cut spring onions into 3 cm in length.
4. Heat up a wok and deep fry the prepared fish. When cooked, drain the oil with some kitchen paper.
5. Heat up another wok with 2 tbsp oil. Fry the Bombay onions, sliced ginger and spring onions.
6. Put in the fried fish fillet, oyster sauce and 4tbsp water. Fry till well mixed.
7. Serve on a plate.

Note: Fish suitable for fillets are fish with less bones. You can use dory, tenggiri (spanish mackerel), siakap(asian sea bass or giant perch), etc,

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