Wanna something fishy tonite?
Back in Malaysia we seldom cook fish fillets at home, this is because fish fillets are not easy to get in wet market and not many variety to choose. Most of the fish we buy we need to clean ourself, even if the fishmongers clean the fish for you they seldom fillet for you. So, we often order fish fillets when we eat out at restaurants and this is one of the popular recipe that commonly serves in local Chinese Restaurants.
I adapted this recipe again from one of my cooking bibles Hawkers' Fair Simplified. But, this time I twisted this recipe by replacing spring onion with onion instead. I was running out of spring onion and only realised at the very last minutes when I about to prepare this dish for dinner. Hubby suggested to substitute with big onion instead as both are from onion family. True enough the taste came out not much different at all. J
I used Lemon fish fillets for this recipe, try not to use fillets with soft and flaky texture which easily breaks when you stir-fry them. The first time when I bought Lemon Fish, I was not aware that these are actually Shark meat, what a nice name they have given them. J
|Lemon Fish Fillets with Ginger and Onion|
FISH FILLETS WITH GINGER AND ONION
2 cups of cooking oil
50g ginger sliced
300g fish fillets, sliced ( I used lemon fish)
½ Onion sliced (Original recipe call for 3 stalks Spring Onion)
1 egg white
½ tsp salt
1 tsp sugar
1 tbsp light soy sauce
1 tsp corn flour
dash of pepper and sesame oil
½ tbsp oyster sauce (original recipe ask for 1 tbsp but I felt a bit salty)
1 tsp light soy sauce
½ tsp sesame oil
1 tsp Chinese cooking wine (Shao Xing)
1 tbsp of water
dash of pepper and chicken stock granules
If use spring onion skip step 3 and only add in and stir-fry together with fish fillets.
Try not to use fish fillets with soft flaky texture which easily into pieces when stir-fry e.g. Hoki