Today my mom cooked a fish dish and I was so sad I couldn't eat it as I am a vegan. I only ate the sauce with my rice and it was so good! My mom cooked 2 slices of fish, one for her and one for my dad. It was tenggiri fish, one of my favourites! She topped it with coriander and ginger. The sauce was made from salted, fermented soy bean paste. I am not too strict about veganism and was able to eat the sauce at least. Technically it has traces of meat.
I grew up eating this dish and it is also another traditional dish my mom has mastered. She knows so many traditional dishes from her years of home cooking! I am now impressed and appreciate her cooking! Fish is hard to cook, and it takes skill to mask the fishy taste and soy sauce, ginger and coriander is a way of masking it. This dish has that bitterish soy bean flavour, and is a little sweet as well. Lots of flavour. With the ginger and coriander, it tastes refreshing too.
Anyway, I am sorry for the blurry photo and I think I will invest more time into my photography and use a DSLR. Slow progress at the moment, but hope I will get there! Below is the recipe for this dish.
Ingredients
- 2 slices tenggiri fish
- 1 inch ginger finely chopped into matchsticks
- 2 cloves garlic finely chopped
- 1 1/2 tsp oyster sauce
- half teaspoon soy bean paste
- half tsp sweet soy sauce
- 1/4 tsp cornflour
- pepper to taste
- 1/2 tsp sesame oil
- a few sprigs of coriander
Method
- Heat neutral oil in a pan and pan fry the fish on both sides until cooked through. Dish out and set aside.
- Using the same oil, fry garlic and ginger until fragrant
- Mix cornflour with a quarter cup of water. Pour in all the seasoning one by one. Add cornflour with water for thickening the sauce. Mix well.
- Put in the fish and let it simmer for 1 minute.
- Dish out the fish, and lay on a plate. Pour the sauce over it. Top with chopped coriander.
Labels: dinner, fish, home cooking, meals, recipe
