Cooking with Peachy

Posts Tagged ‘fish fillet recipe’

GOOD FOR 4 PERSONS.

INGREDIENTS:

• FISH FILLET - 4 PCs.
• SLICED GINGER – 25gr.
• SLICED GREEN ONIONS – 3 stalks
• SALT – ½ tsp.
• EXTRA VIRGIN OLIVE OIL – 3 tbsp.
• A PINCH OF BLACK PEPPER POWDER

PROCEDURE:

Season the fish with salt.

Heat the large non-stick frying pan, add the extra virgin olive oil, saute the ginger then add the fish fillet, sprinkle some black pepper powder on both sides of the fish and adjust to medium fire, cover with lid, flip the fish once in a while until cooked. Add the green onions one minutes before serving.

GOOD FOR 4 PERSONS.

FIRST SET OF INGREDIENTS:

• FISH FILLET – 600 gr.
• SCRAMBLED EGG – 1 PC.
• SALT – 3/4 tsp.
• BLACK PEPPER POWDER – 1/4 tsp.
• GARLIC POWDER – 1/4 tsp.
• CORN STARCH – 3 tbsp.
• COOKING OIL FOR FRYING.

SECOND SET OF INGREDIENTS:

• YOUNG CORN – 150 gr.
• CARROTS – 100 gr.
• HOLLAND BEANS – 100 gr.
• BEANCURD / TOFU – 400 gr.
• RED BELL PEPPER – 1/2 PC.
• GINGER POWDER – 1/2 tsp.
• OYSTER SAUCE – 3 tbsp.
• SLICED ONION – 1 PC. (MEDIUM SIZE)
• CHOPPED GARLIC – 3 cloves
• OLIVE OIL FOR FRYING THE BEAN CURD OR TOFU.
• OLIVE OIL – 2 tbsp. TO SAUTEED THE SPICES.

PROCEDURE:

Heat the olive oil in a large non-stick frying pan, meanwhile, season the sliced fish fillet with salt, black pepper powder, garlic powder and mix well. Add the scrambled egg and mix well again, spoon in the corn starch and mix again until fish is finely coated.

Once olive oil is hot, fry the bean curd or tofu until golden brown and set aside.

Using the same cooking pan, replace the olive oil with cooking oil, deep fry the fish for 3 minutes and set aside.

Final phase, heat 2 tbsp. of olive oil in the pan and saute the onions and the garlic. Add the young corn, the water, the oyster sauce and simmer for 3min then every 3min of cooking add respectively the carrots, the Holland beans and red bell pepper, the fried fish and the fried bean curd, leave it sweat for additional 3min and serve.