Sunday, 20 September 2015

Ginger and Scallion Fish Slices 姜葱鱼片


Some call it scallion, some call it spring onion, some call it green onion. It is all the same. The Chinese call it "chung"(葱) and when it is paired with ginger (姜), it makes a pretty decent dish. The combination of both ginger and scallion is aptly use to add flavour and smell to the otherwise mildly flavoured fish. The ginger is also use to stave off the fishy smell of the protein.

This is a common Chinese household dish. Well, maybe not so common now since the price of fish has gone up many folds compared the olden days. If you are looking at more quality sea fish such as a fresh grouper, the price could be as high as RM35 per kilo. However, this method of cooking is actually more flexible as the fish is first fried and later combined with other flavours (unlike steamed fish dishes whereby only certain types of fish is suitable).  Therefore, you could even use dory if you fancy.








Ginger and Scallion Fish Slices 姜葱鱼片


Ingredients

350 g fish fillet, slice
80 g onion, cut into wedges and separated
3 stalks of scallion, cut into 2 inch long
30 g of ginger, sliced
Oil for deep frying

Marinade
1 tsp pepper
1 tsp salt
2 tsp sugar
1 egg white
2 tsp tapioca starch

Seasoning
1/2 tbsp sugar
1/4 tbsp salt
1 tbsp soya sauce
1 tbsp oyster sauce
1 tbsp Shaoxing rice wine
A few drops of sesame oil
A dash of pepper
120 ml water

Tapioca starch mixture (1 tbsp water + 1/2 tbsp tapioca starch)


Cooking Instructions



1. Marinade fish slices with ingredients in marinade for 5 to 10 minutes. Mix all the seasoning together except Shaoxing wine. Prepare tapioca starch mixture. Heat oil until smoky hot.




2. Put marinated fish slices into hot oil. Deep-fry fish in hot oil for about 1 minute or until fish turns golden. Quickly remove and drain. Do not overcook the fish.






3. Remove oil from wok but leave about two tablespoons. Throw in ginger and onion and saute in high heat until fragrant. Add fish slices and seasoning. Lastly, add in scallion and Shaoxing wine. Stir briefly and gradually add in starch mixture (stir before adding) until the sauce reaches your desired thickness.

4. Plate and serve with rice.

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