For this post, I am sharing my next food recipe, Stir-Fry Fish with Ginger & Scallions (in Cantonese, we called this 'Keung Choong Yue Phin'). Without further ado, here is the recipe for Stir-Fry Fish Slices with Ginger & Scallions:
Ingredients:
* Fish (I used Asian sea bass or we called it siakap here in Malaysia) * Garlic (quantity up to you, the more the better flavor - cut into small slices) * Scallions (quantity up to you, the more the better flavor - cut into small pieces about 1cm in length)
* Ginger (quantity up to you, the more the better flavor - cut into thin slices about 2-3mm wide)
* A pinch of salt (to marinade fish and flavoring)* 1 tsp of chicken stock powder (for gravy/sauce)
* Half cup of water (to make the gravy/sauce)
* Oil - for frying the chicken meat (quantity up to you)
Methods: * Wash the fish, make sure they are as dry as possible (use paper towel to absorb). Slice the fish into bite-sized chunks.
* Marinate with salt for about 10 minutes.
* Heat up oil in pan.
* Fry the fish until half cooked (I normally fry until a bit brown)* Add ginger and continue frying for about 2-3 minutes* Add garlic and scallions followed by water and chicken stock powder, cover the frying pan and continue frying for another 10-15 minutes
* Ready to serve
Outcome:
To view my other recipes, feel free to hop over to my Recipe Library page for more info!
** Note: I have disabled the commenting feature on my blog engine thanks to all the spammers who happily spam my blog every day. If you wish to ask me any questions, you can find me at my Facebook page (I'm there almost everyday) or just drop me an email if you wish to maintain some anonymity.
