Saturday, December 19, 2009
Fried Fish With Flowering Chives 韮菜花炒魚片
Flowering chives must be in season now. I keep seeing them everywhere and the price is very agreeable at the moment too. This is something that I grew up with, often spring onions are used when flowering chives are not available. A very simple dish that really relies on the quality of everything you are using including the oyster sauce, I personally prefer Lee Kum Kee classic.(a little pricier but worth every cent of it) This is definitely one of the less is more dish! So don't attempt to add more things to it.
P.S I served this together with prawns in tomato sauce and braised soy and star anise pork a week ago.
serves 4 as part of a Chinese meal;
500g of snapper fillet or any white firm flesh fish, sliced and marinated with dash of soy, dash of sesame oil, white pepper and Chinese wine for 5 minutes.Coated with corn flour just before frying.
1 bunch of flowering chives, cut into 3" length
1 knob of ginger, sliced thinly
1 tbs of cooking oil
3 tbs of oyster sauce
dash of light soy
dash of white pepper
dash of sesame oil
1/2 cup of water
a little cornstarch solution
Fry sliced fish briefly, this prevents the fish from breaking down during the stir frying process.
Fry ginger with cooking oil and dash of sesame oil til fragrant, add in the flowering chives. Fry on high heat for 30 seconds.
Return the fish to the wok, warm through, add the rest of the ingredients and thicken very slightly with cornstarch solution.
Serves hot as for of a Chinese meal.