I give in to desire and temptation easily, and today's dish was no exception. While strolling down the aisle at the supermarket today, I had a sudden craving for a simple pan fried fish. Needless to say, I turned my shopping trolley around and headed towards some fresh fish marketing. I wanted to buy a red snapper initially but today's threadfin fillet was just too fresh to resist. Be it a whole fish that you prefer or a simple fish fillet, this recipe works wonders for either. The fish can be fried in a normal frying pan but I'm using the happy call pan today just so that I'll have that little lesser mess to clear up thereafter.
Serves 2
Ingredients:
1 fish fillet or medium sized whole fish
2 tablespoon cooking oil
1 stalk chilli, seeded and thinly shred
2 stalks spring onion, thinly shred
5 slices old ginger, thinly shred
Sauce mixure:
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1/2 tablespoon sugar
dash sesame oil
1 tablespoon chinese wine
4 tablespoons water
Method:
Heat the frying pan or happy call pan. Add in 2 tablespoons of cooking oil and the fish.
If using happy call pan, close the cover but do not lock it. Fry it for 3 minutes each side or until crispy. Lock the pan only when turning the fish. Always unlock the pan as the steam created in it will prevent the fish from being crispy.
Remove the fried fish onto a clean plate, leaving the oil behind in the pan.
Add in the shredded ginger and fry till golden brown. Add in the sliced chilli and fry for another 30 seconds before pouring in the sauce mixture. Bring to boil and reduce slightly.
Pour the sauce over the prepared fish and top with the spring onion.