EZCR#86 - FRY FISH FILLET WITH LEEKS AND CELERY

This is a very Chinese flavor dish and you can increase the seasoning if you love the dish with a stronger flavor.

Sometimes homey dishes like this is tasty good to serve either with a bowl of porridge or a plate of white rice.  The dish is complete with protein and fibre.

The fish fillet cooked with this seasoning is surprisingly good and a variation from the usual taucheong fish flavour with the addition of chilli sauce.  

Ingredients

200 gm shark fish fillet – sliced 1 cm thick pieces

1 small stalk leek – cut slantwise

1 small stalk Chinese celery [kin chye] stems – cut sections

1 red chilli – seeded and cut strips

1 small piece ginger – shredded

2 pips garlic – sliced

1 tbsp oil

Seasoning

1 tbsp each chilli sauce, light soy sauce, wine

¼ tsp sugar

1 tbsp preserved soy bean paste [taucheong]

Some cornstarch water for thickening

1. Bring some water to boil put in fish fillet, off heat and leave in water for 1-2 minutes.  Drain and set aside.
2. Heat wok with oil, sauté ginger, garlic and red chilli until aromatic, add in taucheong and some water, then add in the remaining seasoning. 
3. Add in blanched fish fillets to cook, followed by celery and leeks.
4. Quickly toss and fry to mix well, thicken with cornstarch water.  Cooks within a minute.
5. Dish up to serve immediately.