I have made this dish before from home but I have not recorded the steps to make it. So I was thinking for the sake of keeping the recipe, I must document it on Hive.
Ginger Scallion Fish Slices
This is a common dish that can be found in the Chinese restaurants in Malaysia. I guess it is something we all like here, if you are a fan of ginger. I sometimes incorporate ginger into my cooking especially when the weather is turning cold.
I used to buy ginger paste that is readily grinded and flavoured. The husband say he can easily prepare the ginger paste as he has a food processor at work. So he prepared for me a good amount of it which saves my work.
So long he can prepare this for me, I will comtinue cooking this dish, yay!
Ingredients needed:
馃悷 Ginger paste
馃悷 scallions
馃悷 fish slices (I used frozen patin slices)
馃悷 soy sauce
馃悷 chicken stock
馃悷 white pepper
馃悷 sesame oil
Honestly this dish is just adding in all the ingredients and stir fry them together, that is all!
I cut the whitish part of the scallions and separate them from their green leaves. So I cooked whitish parts first to release a certain fragrance in the hot oil.
Next, I added in the ginger paste and fry them a while. There is a very nice enhanced fragrance by now if we add in sesame oil.
After frying a while, it is time to add in the greenish parts of the scallions to fry together with the ginger paste.
The fish are marinaded earlier with just some light soy, white pepper and if you prefer some salt. Leave them about 30 minutes before cooking them.
The ginger paste will eliminate any fishy smell from the fish slices. Cook it until the fish's colour look cooked. Add in some water if you prefer some gravy.