Cooking ginger stir fry fish

I love fish and there's such a variety you can find these days in your local supermarket. Eating fish is also good for you and here's a recipe I return to again and again because not only it is simple to make, but also very tasty.

Cut a bunch of spring onion into thin sticks. Slice carrots into very thin rounds. Chopped an inch of ginger and set aside.

In a mug mix together 3 tbsp each of soy sauce and orange juice, 2 tbsp sherry, 1 tbsp malt vinegar and 1 tsp sugar.

Basa fillet (you can use cod or haddock, but basa I find to be the best to hold its form) 150 g per person. Pat dry with kitchen paper and cut into cubes.

2 tsp. Cornflour
Salt and pepper

Toss the dry fish pieces in the spiced flour and coat evenly.

Heat 2 tbsp vegetable oil in a frying pan and when hot enough, add the fish pieces and make sure the pan is not overcrowded. You want the fish pieces to brown to a crisp. Do not turn the pieces until 2 minutes is up, then flip to fry the other side another 2 minutes.

Remove the fried fish and fry the next batch. Keep the fish pieces warm in the oven.

Meanwhile, add another tablespoons of vegetable oil to the pan and fry the green onions, ginger and carrots for 3-5 minutes until the carrots are cooked. Then add the prepared sauce and make sure it comes to the boil and let it simmer for at least 3 minutes and then add the fish pieces, coat with the sauce and serve.

Delicious with fluffy white rice.

Comments

Delicious thinly sliced pork in Korean marinade

Sometimes you found a recipe and wrote it down on a piece of paper to try it out. Having done that, you forget where the recipe came from. Likewise this Korean recipe for pork, which turned out to be so delicious we have cooked it for everyone. The marinade is simple to make and yet really packed with flavours. For the Korean marinade you need 3 garlic cloves 1/2 brown onion 1/2 a pear or apple Blitz these ingredients together and then add 5 tablespoons soy sauce (I use Kikkoman) 3 tablespoons caster sugar 2 tablespoons sesame oil 3 tablespoons mirin black pepper For dinner for 2 people, 200g pork tenderloin is enough. Slice this thinly, and bash it to an even thinner piece with a meat mallet. Marinade in the sauce and leave it in the fridge for an hour. Then heat a frying pan on medium heat with a teaspoon of vegetable oil and fry the thin pork pieces until browned. You want some of the edges of the meat to be dark brown and caramelised, if you can. Don't cook too many pieces or ...

‘Southsea dinosaur’ returns

Luna Park 2021, an eagerly anticipated new public artwork for Portsmouth designed by internationally renowned artists Ivan Morison and Heather Peak of Studio Morison will be launched on 2 October 2021 on a celebratory day in Southsea Common. The 1.4 metres bronze sculpture is a tribute to the original 53-foot high 2010 artwork Luna Park, which tragically burned down on Southsea Common. The artists will unveil a new sculpture that responds to ten years of public demand to ‘bring back the Southsea Dinosaur’. The new public artwork will be located within a direct sightline to the position of the original Luna Park sculpture. It will sit on top of a fossil Portland stone plinth with a QR code which when scanned with a smartphone will connect to an Augmented Reality experience. People will be transported to a digital rendering of the original artwork, seemingly standing life-size in front of them on Southsea Common. Viewers will also be able to use their mobile devices to visit a...

Indonesian fried spring rolls (Lumpia Goreng)

I don't often make Indonesian food because the ingredients are hard to find, but our local supermarkets are getting better at stocking ethnic ingredients. In the frozen section of Tesco, near the samosas, you can find the spring roll pastry. Don't bother asking the branch in Chester. I was laughed at by the cashier when I asked for spring roll skin, because 'skin' is what we call the wrapper in Indonesian. Her more helpful colleague offered me filo pastry instead, which can be a good substitute. I'm afraid no one in Chester has yet to taste my amazing spring rolls as a result. Friends in Southsea are luckier! Here are the ingredients to make 30 spring rolls (the packs come in 30 or 40 pieces) 1 medium head of cabbage, thinly sliced 2 carrots, julienned 1 red or yellow pepper, julienned 1 medium onion, thinly sliced 1 medium courgette, julienned 1 tablespoon of Oyster sauce (omit if cooking for vegan) 2 tbsp soy sauce salt and pepper to taste 1 tbsp vegetable oil f...

SouthseaScene

Search This Blog