There are a number of items that always come in handy and very useful - if you have them in your kitchen cabinet - if you enjoy cooking quick stir-fry (chinese) dishes: a bottle of good (cooking) rice wine, a bottle (or packet) of oyster sauce, soy sauce, sesame seed oil, peanut oil (if you can afford it, and if no one in your family is allergic to peanuts), garlic, ginger root, chilis (or chili flakes). If you have these, you can stir-fry anything you want - anything you can eat.
Fish fillet goes well with almost any vegetable, mushroom, or vegetable-mushroom stir-fry. Simply pan fry the fish fillet, then either top it with whatever vegetable you stir-fry or top the vegetable stir-fry with the fried fish fillet - any way you want it!
My mixed vegetables was topped with fried fish fillet. But with this recipe it's the other way around, the fried fish fillet is topped with the stir-fry mushroom.
500 grams fish fillet. Pan fry (shallow oil). Drain and set aside.
Saute 2 cloves garlic crushed and 1/2 teaspoon crushed ginger (optional) in oil.
(Add chilis or chili flakes at this point.)
Add mushroom and continue frying in high heat for half a minute to a minute.
Add 2 teaspoons rice wine. Flame (optional).
Add 2 teaspoons oyster sauce, 1/2 teaspoon sugar, 1/4 teaspoon sesame oil.
Stir well then turn off heat.
Set fish on platter.
Top with stir-fry mushrooms.
Serves two.
good eats !!!
No comments:
Post a Comment