Tuesday, June 23, 2009
Stew fish （红烧鱼）
This is not a very common way of cooking fish in Malaysia, I learnt this from my China friend and love the taste of it !
1 Yellow croaker around 600gms, or any type of fish that you like
3-4 slices of ginger
2 cloves of garlic, sliced
Spring Onion, cut into 1-2 inches
4-5 dried chilies（optional）
1/4 cup of cooking wine
1 tsp of dark soy sauce
1 tbsp of Light soy sauce
1/4 tsp of sugar
Clean the fish thoroughly
Fry both sides till crisp....
In the cooking wok, stir fry the ginger, garlic and spring onion until fragrance, then add in the dried chilies, stir for about 30 seconds, and pour in the cooking wine, water, both dark and light soy sauce, bring it to boil. and put the cooked fish back, cover with lid and cook for about 2 minutes, and turned the fish, and cook for another 3-4 minutes.
Dish out the fish and lay it on a serving plate, cook the sauce further until it reduced/thicken, if you like it a little more sticky, use some corn starch water to thicken it.
Pour the sauce onto the fish, and it's done!
中文版， For Chinese --》红烧鱼