Let's cook today!

I was in the mood of cooking so I gazed into freezer and found a pack of frozen pangasius slices aka patin slices. Without hesitation, I thought of ginger scallion fish fillet, the one we always ordered when we visited Chinese restaurant. So happen I had remainder scallion. I had all the ingredients needed. Yuhoo!

Ginger scallion fish fillet Chinese style

This was fairly easy to cook as cooking Chinese style is just at my fingertips.

Steps

Firstly, after cleaning the fish slices, I marinated them with salt, pepper, corn flour, ginger powder and some chicken stock powder. Marination took about 10 minutes — sufficient!

While the marinating was happening, I prepared other ingredients like chopped garlic, scallion and ginger.

In a pan, heated up the oil, followed by sautéeing the ginger till aromatic, before I added in the garlic which would burn faster than the ginger.

Then, the fish slices were added. Carefully tossed them around to mix with the ginger garlic oil, careful so that I would not break the fish fillet. If the fish fillet still looked one piece and intact, the whole dish would be more presentable.

Then I added in scallion and mixed them together carefully with the fish slices.

Followed by adding in water. I prefer a little bit more water than usual as the boys love to soak their rice with lots of sauce. Otherwise, if you want it to br thicker, then you may add in the corn starch slurry. For the water, I added in 1.5 tablespoon of oyster sauce, a drizzle of salt, 1 teaspoon of brown sugar, and a dash of chicken stock. Continue to let it simmer for another 5 minutes. I tasted it to ensure it was delicious enough and and decided to add in 1 tablespoon of Shaoxing wine. This really up the game in Chinese cooking.

Voila! Done!

There we had it, a plate of super flavourful ginger scallion fish fillet.

I also cooked a pot of soup with lettuce and fishballs so that there would be some green. This was cooked with garlic oil and anchovies stock powder. We all loved soup, don't we? This is the more watery type of soup.

Bon appetite!

Lunch was prepared in just 45 minutes, including preparation time. Always grateful for food on the table no matter how simple the food was. We ate these two dishes with our staple food, white rice. Yums!!!!