Wednesday, May 20, 2009

Ginger Scallion Fish Fillets



This dish was inspired by a dish we ordered at a Chinese restaurant in Denver. Theirs was drier and managed to keep the fish fillets from broken out. Mine was wet because I needed the stock to cook the fish fillets without the fish broken too much. Anyway, here is my version of the Asian-style ginger scallion fish fillets. You can use any white fish to make this dish, perhaps a more solid white fish would be ideal. Regardless this dish is delicious and healthy.





Ingredients:

  • 3 Tilapia fish fillets, cut into small pieces
  • 3 stalks of scallions, cut into 1 inch length, separate the white and green
  • 1 2-inches piece of ginger, thinly sliced
  • 2 Tbsp. cooking oil
  • 1-1.5 cup water
  • 1 tsp. salt
  • 2 tsp. chicken stock granules
  • A dash of Japanese rice wine
  • 1 tsp. good quality sesame oil
  • Thickener: 1 Tbsp. cornstarch + 2 Tbsp. water, mix together

Method:


1. In a wok, heat up the oil. When heated, add in ginger and the white part of scallion. Stir-fry until fragrant.


2. Add water and the fish fillets. Let it boil and stir and turn the fish lightly to cook the fish. Add in all the seasonings except thickener. Do a taste test to see if you need to re-season. If not, add in the green part of the scallion and the thickener, lightly stir it to thicken the sauce. Turn off the fire and serve on a plate.

9 comments:

Pearl said...

looks very tasty!

Cindy Khor said...

i'm a little afraid to cook fish in sauce actually, as everytime i cook them, they would certainly come apart... maybe its my too much stiring involved which made the meat broke apart.

Big Boys Oven said...

did similar dish two days ago, I used chicken breast! this recipe is awesome!, mum's cooking! :)

Emile Zola@life said...

This is simple to prepare but yet delicious dish..

noobcook said...

The wet style is nice too, looks like the gravy for hor fun, can drizzle on rice :D

ICook4Fun said...

I too like cooking fish fillets this way with lots of gravy and ginger. I think the restaurant deep fried the fish for a few mintues before cooking it as this way the fish fillets will be firmer.

Ling's Passion said...

I love this dish. Especially cooked with catfish.

tigerfish said...

Restaurants usually does it over the wok, lots of oil, high heat so that it cooks quickly and retains the firmness. At home, we use less oil.

Little Corner of Mine said...

Thanks Pearl. :)

Cindy, it's okay to cook fish in sauce, just don't over stir them.

Thanks BBOven. Chicken breast sounds good too, I should try that.

Yes Emile. Pretty common dish eh?

Yes Noobcook, eat with the sauce. :)

Yes Gert, I think they briefly deep-fried the fish too.

Ling, sounds good with catfish!

Tigerfish, I like the restaurant version too.