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