The blowing super hot and cool weather these days is seriously giving many people much of a headache. Especially when the kitchen feels like a furnace just when you wanna cook, a fuss free, quick and healthy cooking is all that you desire. These is one of those days where staying any longer in the furnace kitchen felt like you are going on fire !! Then just when you had finished cooking, the weather suddenly makes a 360 degrees turn and start pouring !
It’s really OMG, isn’t it ? So when Mizkan presents me with their range of varied sauces, you know I just can’t resist using them in my cooking because they are just so convenient and versatile.
More often than not, we often notice Sesame sauce being used in salads and greens as a salad dressing. But as the usual advocator of Chinese home cooked foods, I decide to incorporate Mizkan Sesame Sauce into some Toman Fish Fillets and did a simple stir fried of it with ginger and chilli padi and serve it simply with plain white rice or congee.
The gist of this dish lies in getting a smooth velvety fish fillet slices that’s well drizzle with sesame sauce and a dash of sesame oil at the end of it. Marinating the fish slices with each ingredient and mixing them well before adding the next one aids in allowing the fish to fully absorb the flavours of the marination. To prevent the fish slices from breaking up during stir frying, a prior blanch of them in some hot oil can do the trick nicely too.
And loving how the very fragrant Japanese made Sesame Sauce blends neatly with the fish slices at the end of it and the dash of sesame oil helps to bring out the entire flavours totally. Overall, it’s a very tasty and convenient to the max home-cooked dish that allows even the most noob cook to whip up with ths most minimal effort.
Once again, with much thanks to Mizkan for their sauces ~~ And also PurelyFresh online for presenting fresh groceries to me as always !! I know I am much blessed indeed ! :)
- 150g Toman Fish Slices
- some shitake mushrooms, sliced
- ½ tsp spring onion, chopped, with more for garnishing
- ½ tsp ginger, chopped
- 1 chilli padi, diced
- some cooking oil
- ½ tsp salt
- ½ tsp Shaoxing wine
- 1 tbsp egg white
- ½ tbsp corn flour
- 2 tbsp Mizkan Sesame Sauce
- dash of sesame oil
Marinate the fish slices with the marinade ingredients. Add in one ingredient, mix well with the fish slices before adding the next ingredient. Set aside for at least half an hour in the fridge.
Heat up some cooking oil for blanching the fish slices. Off the flame once the fish slices turn white.
Drain the fish slices well on paper towels.
Heat up a wok with 1 tbsp of cooking oil. Add in the chopped spring onion, ginger, chilli padi and shitake mushrooms. Stir fried till the mushrooms turn soft and slightly brown in colour.
Add in the fish slices and stir briefly to mix well.
Off the flame and drizzle in the sesame sauce and dash of sesame oil. Garnish as desired and serve hot with rice or congee.
2) Blanching the fish slices in hot oil can prevent the fish slices from breaking up during cooking thereafter.
