This is a very homely dish and I really loves this as it goes very well with rice. I love pouring the sauce over the rice ... delicious.
Recipe reference: Christine's Recipes
1 piece fish fillet (mackerel or other white fish)
1 tsp shallot, minced 2 to 3 slices ginger, shredded
1 stalk spring onion, diced or shredded
- salt, to taste
- pepper, to taste
- 1/2 tbsp Shaoxing wine
- cornflour/corn starch, for coating fish fillet
- 1½ tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
- 6 tbsp water
- sesame oil,to taste
- pepper,to taste
- 1 tsp cornflour
- 2 tbsp water
- Rinse fish and wipe dry with kitchen papers. Season with salt, pepper and wine. Let sit for 10 minutes. Lightly coat with cornflour. Set aside.
- Heat oil in a non-stick frying pan. Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Remove from the pan, cover to keep warm.
- Add some more oil in the pan. Saute shallot, ginger and white spring onion dices. Pour in the sauce. Bring it to boil. Add thickening and cook to preferred consistency. Pour the sauce over the fish. Garnish with spring onion. Serve immediately