Wednesday, June 25, 2014

Oyster Sauce Steamed Fish


We've been eating a lot of fish dishes lately, because we have some beautiful fishes stored in the freezer courtesy of my father-in-law who brought them over, all the way from Tawau during his last trip here. 

If you have checked out my other fish recipes, you would probably noticed that I don't have ginger in the list of ingredients. Yes that's right, I'm really NOT a fan of ginger at all, so I would omit ginger in all the dishes that I cook. Wonder how I survived my confinement? I wonder the same. 

Oh, don't worry, even without the ginger, the fish still taste awesome!

Step-by-Step Tutorial :

Saute the onion until soft but not browned.

Meanwhile, score both sides of the fish.

Dust with flour.

Without removing the sauteed onions, pan fry the fish on both sides, about 2-3 minutes on each side.

Add in the stock, spring onion, oyster sauce & sugar, close the lid & steam for 12-15 minutes on the lowest heat, or until cooked.

In a separate wok, fry the garlic & dried shrimp until golden brown, drizzle over the fish.
Dish up & serve.



Oyster Sauce Steamed Fish



Ingredients :
1 fish (mine is about 1.5 lbs, 682gm), cleaned & pat dried
1 large onion, thinly sliced
1 stalk spring onion, cut to 1/2 inch length
3-4 cloves garlic, minced
1 tablespoon dried shrimp, chopped
2-3 tablespoons oyster sauce
1 cup chicken stock
1-2 teaspoons sugar
Flour

Directions :
  1. Saute the onion until soft but not browned.
  2. Meanwhile, score both sides of the fish & dust with flour.
  3. Without removing the sauteed onions, pan fry the fish on both sides, about 2-3 minutes on each side.
  4. Add in the stock, spring onion, oyster sauce & sugar, close the lid & steam for 12-15 minutes on the lowest heat, or until cooked.
  5. In a separate wok, fry the garlic & dried shrimp until golden brown, drizzle over the fish.
  6. Dish up & serve.




 

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Thanks for stopping by. Lemme know what you think! Have an awesome day!

Wednesday, June 25, 2014

Oyster Sauce Steamed Fish

Reactions: 

We've been eating a lot of fish dishes lately, because we have some beautiful fishes stored in the freezer courtesy of my father-in-law who brought them over, all the way from Tawau during his last trip here. 

If you have checked out my other fish recipes, you would probably noticed that I don't have ginger in the list of ingredients. Yes that's right, I'm really NOT a fan of ginger at all, so I would omit ginger in all the dishes that I cook. Wonder how I survived my confinement? I wonder the same. 

Oh, don't worry, even without the ginger, the fish still taste awesome!

Step-by-Step Tutorial :

Saute the onion until soft but not browned.

Meanwhile, score both sides of the fish.

Dust with flour.

Without removing the sauteed onions, pan fry the fish on both sides, about 2-3 minutes on each side.

Add in the stock, spring onion, oyster sauce & sugar, close the lid & steam for 12-15 minutes on the lowest heat, or until cooked.

In a separate wok, fry the garlic & dried shrimp until golden brown, drizzle over the fish.
Dish up & serve.



Oyster Sauce Steamed Fish



Ingredients :
1 fish (mine is about 1.5 lbs, 682gm), cleaned & pat dried
1 large onion, thinly sliced
1 stalk spring onion, cut to 1/2 inch length
3-4 cloves garlic, minced
1 tablespoon dried shrimp, chopped
2-3 tablespoons oyster sauce
1 cup chicken stock
1-2 teaspoons sugar
Flour

Directions :
  1. Saute the onion until soft but not browned.
  2. Meanwhile, score both sides of the fish & dust with flour.
  3. Without removing the sauteed onions, pan fry the fish on both sides, about 2-3 minutes on each side.
  4. Add in the stock, spring onion, oyster sauce & sugar, close the lid & steam for 12-15 minutes on the lowest heat, or until cooked.
  5. In a separate wok, fry the garlic & dried shrimp until golden brown, drizzle over the fish.
  6. Dish up & serve.




 

0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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