Wednesday, January 31, 2007

Braised Fish in Fragrant Sauce

My internet friend H shared this recipe with me. It has got quite a unique taste with the 5-spice powder on the fish as a seasoning. It's just nice and not too strong.

Braised Fish in Fragrant Soy Sauce
Adapted from Recipe by AMY BEH

400 gm Batang fillet

Combined seasoning
1/4 tsp salt
1 tbsp corn flour
a dash of pepper
1/2 tsp Chinese five spice powder

2 stalks spring onion, cut into 4cm lengths
5 thin slices young ginger
2 cloves garlic, smashed

Sauce ingredients
2 tbsp light soy sauce
1 tbsp thick soy sauce
1 tbsp sesame oil
1/2 tbsp sugar
dash of pepper
1/4 cup water

Rub the combined seasoning mixture over the fish fillet to coat it lightly; dust off excess.

Pan-fry the fish fillet until 3/4 cooked .

Discard the oil and place the fish fillet in the wok.

Pour the sauce ingredients over the fish.

Put in garlic, ginger and spring onion.

Reduce the heat and allow the mixture to simmer gently.

Cover the wok for 5–6 minutes.

Open the wok cover and turn the fish around, coating it with the sauce.

Dish out and serve.


zlamushka said...

Hi there,

A week ago I made a five-spice powder for my sister and now she loves it so much that she is asking me for more recipes. And here is one. I love fish, yours looks real good.

Thanx a lot for this one :)

Chawanmushi said...

Hi zlamushka
I'm do hope you'll like it :-)