Friday, May 18, 2012

Fish with chinese mushroom, scallions & chinese celery

Non-fried fish was not one of my kids favourite dish until recently.  Now, having one steamed or braised/poached fish is a must especially during the weekends.

This is a very simple fish dish that suits my kids tastebuds including mine :-)  I do not know what the actual name of this dish is but it is supposed to be a traditional canton dish. It is usually cooked using the grouper's tail but I used the standard toman fish fillet instead.  I think using an oily fish will give a better flavour.

What you need:
1 fish tail or 2 fish fillet (bottom half of the fish preferably)
3 dried chinese mushroom, soak and slice them thinly
3 slices ginger, julliened
2 stalk scallion, cut into 2 inch length
2 stalk coriander leaves/chinese celery, cut into 2 inch length
1 cup water/stock (I used the left over marinate and the mushroom water)

1 T light soya sauce
1 T shaoxing (I omit this)
2 t corn flour

1/3 t salt
1/3 t sugar
1 t corn flour (I omit this)
3 T water

What you do:
1. Marinate the fish with the marinate ingredients for 30mins
2. Pan fry the fish with a little oil till it is golden brown
3. Add mushroom, ginger and 1 cup water/stock into the pan and let it simmer for 8 mins
4. Add seasoning and it cook till the gravy starts to bubble, then stir in scallions and chinese celery and turn off fire
5. Serve hot with rice


David Franklin said...
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yahfiq said...

thanks for sharing.. a'way what is shaoxing?.. also t/T is small n big tablespoon is it?

Zurynee said...

shaoxing is chinese wine. yes T tablespoon t is teaspoon.