So I don’t have much to say about food this time. It’s tasty and consistent, that’s what you want from food. Nothing to scream about but always works, and is well received. Can I write about something else?
What if I write about how I’m fed up with icing sugar and don’t want to eat anything except hard cheese and grilled vegetables? Also, plain rice? This fish goes well with plain rice, in case you were wondering.
I’m sure this is temporary.
In other news, the weather is terrible. The haze is causing my eyes to squish themselves closed all the time (you know I’m scraping the barrel when I talk about the weather). Hence, general grumpiness has ensued.
My big yay of the moment: mooncake festival is coming up = I can get my favourite goldfish biscuits from Bee’s in The Curve. This year they are selling butterfly shaped ones too. I wish they sold these year round. I know they’re intended for little kids, and I don’t care. Boo to you, sensible grownups. I don’t like normal mooncakes very much. Especially not the yolks. Yes yes, come scold me now. I bite my butterfly biscuit at you. Pah.
Yes, I’m using a book as a plate. Your point being?
Fried Fish with Ginger & Soya Sauce
Originally from Rasa Malaysia. I don’t keep Chinese wine around, so I generally substitute for black vinegar (in this case balsamic, but others will do). It doesn’t make a difference to taste in my opinion, just top up the sugar a little to compensate. This is one of the first (read – right now the only) fish I learnt how to cook properly.
1 decent sized fish – the one I used fed 5, with other dishes
2 inch knob of ginger, cut into strips
1 stalk spring onion, chopped – clearly I used more, not to waste the rest of the packet…
3 tablesp light soya sauce
1/3 tablesp balsamic vinegar – I usually have this on hand, this is instead of the wine
4 tablesp water
1/4 teasp sesame oil
2 1/4 tablesp sugar – I increased this, because I’m using vinegar instead of wine. You can go up to 2 1/2 tablesp
A couple of pinches of white pepper
- Fry Mr Fishy until he is brown and crispy. It’s better if you use a “real” fish, but fillet works well enough in a pinch.
- Mix up the sauce in a bowl.
- Fry the ginger strips in a little oil until golden brown. Remove from the oil.
- Using the same oil, add soya sauce mixture and heat until it boils.
- Pour the sauce over the fish.
- Sprinkle on the ginger and spring onion bits.
Note: don’t pour on the sauce until just before you plan to eat the fish, or the fish will go soggy and weird. Else you can pre-make the sauce and just heat it back up in the microwave for a bit before pouring over the fish and serving.