Friday, May 20, 2005

A MaRRiAgE MaDe in HeAvEn

The flavours of the spring onion and ginger seem to be like a marriage made in heaven as they taste divine when you cook them together. There are so many variations you can make with chicken, beef, fish and prawns and they all taste great. You can also toss it with some egg noodles or eat it with piping hot rice.

I have a penchant for Chinese recipes but I like them in English as I'm a total banana (cannot understand Chinese characters). The local publishers seem to have recognised that there are people like me out there so they now have bilingual editions of cookbooks, in Chinese and English. I like the recipes from this magazine called Yum Yum (even the name tells you the food must be nice) as they're bilingual and they feature simple home cooked food or restaurant recipes. My fish fillet recipe is from their Hawker's Fair Simplified cookbook where they have famous dishes that most local hawkers called tai chows (Chinese for big fry) cook.

For the fish fillets, I usually use the frozen dory fish that you can easily get in supermarkets. I doubt it's actual dory as I have read it's probably catfish bred on the Mekong River in Vietnam. However, the fish is nicely filleted and deboned which is extremely important as Splashie Boy is allergic to bones in fish. If you cannot find any shaoxing wine, substitute with dry sherry, that was what I used when I was studying overseas.

If you are using beef, slice them thinly and marinate with some bicarbonate of soda, half an egg, oyster sauce, a pinch of sugar, a dash of sesame oil and some corn flour. With chicken, slice either boneless chicken thighs or breasts in strips and toss them in the same marinade as the beef but omit the bicarbonate of soda.

Fish Fillet with Ginger and Spring Onion
50ml oil
50g sliced young ginger
300g fish fillet, sliced
3 stalks spring onion, cut into 3 cm lengths

1 egg white
1/2 tsp salt
1 tsp sugar
1 tbsp light soya sauce
dash of pepper and sesame oil
1 tsp corn flour

1 tbsp oyster sauce
1 tsp light soya sauce
1/2 tsp sesame oil
1 tsp shaoxing wine
dash of pepper and chicken stock granules
2 tbsp corn flour water for thickening

Mix fish fillet with marinade and season for 30 minutes. Deep fry in hot oil for one minute. Dish and drain.

Leave 1 tbsp oil in wok and saute ginger until fragrant. Add in fish fillet, spring onion, seasoning and stir fry at high heat until well mixed. Thicken with corn flour water and dish up.

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1 comment:

Krystle Chelsea said...

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