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Friday, October 13, 2017

FRIED FISH IN SAUCE

This is a fragrant fried fish dish with a twist.  Here again in the recipe, the sauce is splashed over fried fish fillets like for [Splashed Eggs].  But, I didn't do exactly this way.  I splashed the sauce over the hot pan without the fried fish, then quickly pour the sauce on top of the fish fillets.  I thought of enjoying the crispy edges of the fillets with the fragrant sauce. Looks nice, too.
Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications
Ingredients
[serves 3]
6 slices white fish fillets
Splashing Sauce [Mix together]
1 tbsp each of chopped ginger, garlic, red chillies and spring onions
1/4 tsp salt 
2 tsp sugar
2 tbsp light soy sauce
1 tbsp black vinegar
1 tbsp wine
1 tsp sesame seed oil
  1. Season fish fillet with dash of pepper and wine.  Coat with some cornflour before pan frying or deep frying. Fry fish fillets until golden brown.  Dish up on serving platter.
  2. Meanwhile combine sauce ingredients.
  3. Remove excess oil, pour combine sauce into hot pan, then quickly drizzled over the fried fish.  
  4. Serve immediately.
I am sharing this post with Cookbook Countdown Event #22 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

2 comments:

kitchen flavours said...

Such a great sauce, it looks delicious with the fish! And a great idea to pour onto the fried fish, I like to do that too, instead of braising the fish in the sauce.

Kimmy said...

Hi Joyce, pouring the sauce over the fried fish maintains the crispiness of the fish fillets. Braising it, softens it.

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