Yen Can Cook ~ Spring Onion Ginger Fish Fillet
Spring Onion Ginger Fish Fillet is one of the popular dishes in any Chinese Dai Chow. This dish never fail to be a crowd pleaser for everyone of all ages because it’s easy to eat with boneless fish fillet cooked in moreish spring onion and ginger sauce. This spring onion ginger recipe can pair with not only fish fillet, but also pork/beef slices or chicken chunks. Perhaps I’ll show you these recipes in the future.
I used Patin Fish fillet that I bought from the same FB live shopping page that I mentioned HERE. You may use any white fish such as dory, grouper, tilapia, thread-fin or snapper. Ask your fishmonger to do the slicing if you don’t know how to do it. 😛
Ingredients (Serve: 3-4)
300g white fish fillet, sliced
8 slices ginger
3 stalks spring onions, cut into to 1.5 inch length
Cooking oil
Marinade
1/2 teaspoon corn flour
1/2 egg white
1/2 teaspoon Chinese cooking wine
Dash of white pepper
1/2 teaspoon sesame oil
Sauce
1/2 tablespoon light soy sauce
1/2 tablespoon oyster sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
20ml water
Dash of white pepper
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Step 1: Mix all the ingredients of marinade in a bowl and marinate the fish slices for 20-30 minutes.
Step 2: Mix all the ingredients of sauce in a bowl. Set aside.
Step 3: Heat cooking oil in pan and saute ginger slices till fragrant.
Step 4: Add fish and cook until they are 80% cooked, pour in sauce mixture (Step 2) and continue to cook for until fish slices are fully cooked. Add in spring onions and stir gently, cook for another 30 seconds.
Step 5: Serve.
HAPPY COOKING! #stayhealthy
I am hungry already. The fish fillet looks creamy. Ok will try to use patin fish in the future.
Tekkaus, not only Patin fish lah, other white fishes also can 😛
This is one of the dishes that I would normally order when I eat at Chinese restaurants with my partner. I find that it is very appetizing and I always sapu the ginger slices.
PH, I will sapu the spring onion, LOL
Ah, fish fillet with ginger & spring onions is one of my favourite dishes….although I don’t cook it at home coz I think it works best with “sang yue” (snakehead/haruan) which is very difficult to get from the market already sliced. But I would love to eat patin steamed with soya sauce though. Plus, fishmongers in wet markets will only gut the fish for us, they don’t do the extra service of slicing…haha! ;D That can only get from high-end supermarkets or online fish distributors.
Kris, normally if order this dish at restaurant, I would not request for specific fish. I think if you’re frequent customer, the fishmonger will be more than willing to slice the fish for you. Maybe you can try to request next time, hehe 😛
Looks so healthy and comforting, now give me a bowl of porridge and some cili padi + soya sauce!
KY, pair with porridge seem like a good idea 🙂
Pingback: Yen Can Cook ~ Ginger Spring Onion Pork - Mimi's Dining Room