Monday, January 29, 2007

SF Toman fish fillet with Shitake Mushrooms

Bought some Toman fish fillet intending to make fish soup. However I changed my mind and used them to stir-fry with fresh shitake mushrooms. The Toman fish fillet has quite a fair bit of tiny bones at the surface of the fillet. Just need to cut out the top part of the fillet and I threw the cut out part into a pot of Ikan Bilis soup that I was preparing.

250 gm Toman fish fillet, sliced
1 tsp chopped garlic
4 slices ginger
3 tbsp oil
1/4 cup water
1 tbsp oyster sauce
5 pieces of fresh shitake mushrooms, sliced

Marinade the fish slices with .....
1/2 tsp salt
1 tsp sugar
1 tbsp Chinese wine
1 tbsp sesame oil
a dash of pepper
2 tbsp corn flour

Heat up 3 tbsp of oil in a frying pan and stir fry ginger slices and chopped garlic till fragrant.

Add in the fresh shitake mushrooms and 1/4 cup water and simmer for about 2 minutes.

Add in the marinaded fish slices and the oyster sauce and season to taste.
Simmer for another 2 minutes.

When fish slices turned white, dish up and garnish with chopped onions or coriander leaves.

Serve with white rice.

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