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)

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

Seasoning:
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