Freaking warm weather is making my throat sore !! Hence, I was craving for something that’s really easy to savour, like perhaps some congee ? And with that, you know what I need ? Some really velvety Spring Onion Ginger Fish Fillets that’s boneless and with thick savoury gravy where you would need just a small serving of it to go alongside with the congee.
That’s my typical kind of comfort food anytime literally, is it yours too ? :)
And my favourite grocery supplier PurelyFresh, actually managed to de-bone and slice the fish upon my request and this makes all the job even easier than ever !!
As the name implies, spring onion and ginger are basically the gist of the dish. However, I much prefer the fish’s texture to be smooth and velvety as well. And the core to this is to marinate the fish in some egg white and corn flour.
And blanching the fish in hot oil prior to cooking can actually prevents the fish from breaking up whilst stir frying thereafter too. You can also slice the fish more thickly to prevent that as well.
Hope this comfort dish can soothe your taste buds and tummies, just like it did to me !! Enjoy !! :)
- 400g fish fillets
- 1 tbsp garlic, minced
- 15 slices of ginger, soaked in 1 tbsp of shaoxing wine
- 2 bunches of spring onion, cut into sections
- some cooking oil
- For the Fish Marinade:
- 2 tbsp shaoxing wine
- 1 tbsp sugar
- 1 tsp salt
- 1 egg white
- 4 tsp corn flour
- ½ tsp pepper
- For the Seasoning:
- 1½ tbsp oyster sauce
- ¾ tbsp light soya sauce
- 2 tsp sugar
- ½ tsp chicken powder
- dash of pepper
- 200ml water
- Corn Flour Thickening : 2 tsp corn flour + 2 tbsp water
- Marinade the fish fillets with the marinade ingredients and set it aside in the fridge for at least an hour.
- Heat up some cooking oil till hot and blanch the marinated fish in the oil for approximately 1 minute.
- Drain the fish well and place them on paper towels to soak up the excess oil.
- Reserving one tbsp of cooking oil in the wok, add in the minced garlic, white parts of spring onion and the sliced ginger. Stir fried briefly till aromatic.
- Add in all the seasoning ingredients and allow it to simmer on low heat till it boils.
- Add in the corn flour thickening.
- Once the sauce starts to thicken, add in the fish slices. Stir to mix well.
- Add the green parts of the spring onion and the shaoxing wine that's used to soak the ginger. Stir briefly to mix and off the flame.
- Serve hot immediately with rice or congee.