Hello my old and new foodie friends! It’s been a very productive week, 4 meetings in 1 week, one of them was particular exciting, because I got to visit an award winning international cosmetic company! Just getting into their brand new office building was thrilling enough, who knew my client had some surprises in store for me! After we discussed business, she brought me into the “product room”, I almost fainted with excitement! Seeing the beautiful lipsticks, stains, gloss, eye shadows, skin care products made me feel like a kid in a candy store, she also had her assistant pack a goodie bag for me to take home, it was all like a wonderful girly-girl dream! Though I am kind of an idiot when it comes to make up, but just looking at the beautiful packaging put a HUGE smile on my face!
Ok, on to food talk… After our San Francisco trip, I have been inspired to make new dishes with multi-dimensional flavors. While cooking this particular sauce, I have to be honest, the lime taste was pretty overwhelming! I thought it might have been a flop and warned my family members so. Well what do you know! Once the sauce gelled together with the pan fried fish, the strong flavor subsided and it became a wonderful combination! In fact my little girl said this has become one of her favorite dish, it’s up there along side of my tomatoes and egg dish! I hope you will give it a try and let me know your take on it…
- 4 large fillets of white fish (I used basa)
- 2 tbsp of corn flour
- season with some salt and pepper
- 4 tbsp of vegetable oil
- 1 tbsp fresh ginger, sliced into thin strips
- 2 cloves fresh garlic, sliced into thin strips
- 3 stalks of fresh spring onions, sliced into strips
- 3 chilis, seeds removed, sliced into strips
- 1 tbsp lime juice
- 2 tsp of sesame oil
- 1 tbsp chinese white wine or sake
- 1 tbsp fish sauce
- 1 tsp of sugar
- 2 tbsp low sodium soy sauce
- 2 tbsp chicken stock
- 1 tsp honey
- Salt and pepper to taste
- Add some oil to a frying pan or wok.
- Dust the fish with corn flour, salt and pepper.
- Add the fish to the pan, fry for about 4 minutes on each side or until golden.
- Remove the fish to some absorbent paper and cover loosely with foil (to keep the heat).
- Reserve a tbsp of oil in the wok. Toss in the ginger, garlic, green onions and chilies, stir fry for 30 seconds. Add the sauces and cook over low heat for 2 minutes (to evaporate the alcohol) and pour over fish. Garnish with herbs and serve immediately with steam rice.
Adapted from Happee Monkee
12 Comments Add yours
Jeno, it seems the San Francisco trip gave you very creative ideas! This fish dish sounds and looks lovely.
(By the way I also use low sodium soy sauce; we are both so addicted to it, I was overwhelmed with joy when I discovered it about two years ago and never stopped buying).
How I envy you the visit to the cosmetic company! I would have some ideas about the brands I would love to visit and be given free samples 😉
Hi Sissi! Yes the SF trip really made me even more motivated to become a better cook. No kidding about the low sodium soy sauce, I have never used them until this year, can’t say I can taste the difference when it comes to cooking with them. I could tell I am not as thirsty after eating, which means a lot less water retention, which is always a good thing right?
I am still so thrilled about all the makeup goodies! Now I just need to go on You Tube to figure out how to apply like a proper lady! Have a great weekend!
Hi Jeno! I can feel your excitement over those cosmetics and goodie bag! Woman’s nature hah! LOL
Beautiful delish pan fried fish you cooked! Think I’m gonna cook this soon! 😀
I just bought some sliced fish from the market this morning! 😀
Have a great weekend!
Ain’t that the truth Lyn? I have been wearing the cream eye shadow in pink, also the lip pencil and lip gloss, absolutely fabulous!
Thank you for wanting to try the recipe, I hope it turns out to your liking!
What a beautiful dish! I feel I need to experiment around with seafood more, and a recipe like this one would be the place to start with! 🙂 Great you had such a happy work experience as well! Occasions like that are so inspiring and uplifting! 🙂
Thank you Kath! I really thought this dish was going to be a flop, but the taste actually turned out pretty great! I am definitely happy with the make up goodie bag, my client sent me home with very neutral color pallet, guess they can tell I am not much of “look at me!” type of gal!
Hey Cindy! I totally forgot to tell you and now you were talking about SF and it reminded me. I tried the honey peaches today!!!! Gee, I was planning to message you on FB, but I was so busy that I forgot… They were GOOD! And guess what, I think these are Japanese “white peach”. We call them Hakutou (白桃 – white peach), but since America has white peach already, they maybe changed their name to Honey Peach. It’s smaller than American white peach and tastes exactly the same. It was on sale for $1.99/lb. I thought of you today! On to your recipe. Hmm nice pan friend fish! I love the mixture of lime and fish sauce…. it goes so well with the fish! I’m always impressed that you work so hard yet you cook very well at home!
Ahhhh, your reply reminded me of the story I heard as a little girl “The boy and peach”, I think it’s a Japanese story? Anyway, glad you enjoyed the honey peach, I am so envious! Normally Texas has about 3-4 weeks of real good peach season, but due to the drought, we have horrible peaches this year… Maybe next year we’ll try again!
Hi Cindy, hope you had a time in San Francisco. I’ll ask Nami to make this recipe since our kids love fish dishes.
Thank you Shen, please let me know if your family enjoys the dish, my little girl and husband fought for the last piece!
This Asian Fish recipe is truly wonderful, with lovely photograph like this! The fish sauce and the chicken stock would go very well together in this amazing dish. Thanks for sharing.
Thank you Purabi for the compliments! I am really hoping to get a macro lens so the photos will be better. Looking forward to more postings from you!