Recipe by my aunt:
Ingredients:
1no Fish - approx 500g (Pomfret/Garupa/Sea Bass/Snapper)***
1tbsp Ginger (Chopped)
1tbsp Garlic (Chopped)
1no Red chilli (Diced)
2stalk Spring onion (Diced)
1tbsp Hot bean paste
1/2tbsp Wine
*** Fish cleaned and make 3 scores on each side, then season w/1/2tbsp light sauce & pepper. Deep fried fish till cooked and golden brown. Dish out.
Sauce(mix well):
300ml Stock
1/2tsp Salt
1tsp Sugar
2tsp Light sauce
2tsp Sesame oil
2tsp Vinegar
Pepper
Thickening: 1tbsp cornflour mix w/1tbsp water
Method:
1. Heat 1tbsp oil in wok and fry chopped ginger, garlic and hot bean paste till fragrant.
2. Add wine follow by sauce and bring to boil.
3. Add thickening and stir well.
4. Pour sauce over fried fish & garnish with spring onion.
4 comments :
Hi wensdelight,
May I know what is the hot bean paste you use for your fried fish?
Thank you.
Jean
Hi Jean,
I have just inserted a photo of the hot bean paste that my aunt used for your reference. You can get it from Supermarket or dry groceries stores. This paste can be used to cook tofu and eggplant too.
Rgds,
Wen
Hi Wen's delight,
It's so kind and helpful of you.
I am fan of your blog, will visit it whenever i on the computer. Really admiring what you have posted everyday.
BTW, I am also a student of Richard Goh. I am now attending his stage 3 at yio chu kang cc.
Thank you very much.
Hi Jean,
You are welcome and I'm glad you enjoy my blog.
Oh stage 3 is my favourite and is the most interesting stage among the rest...
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