Wednesday, November 16, 2011

Crispy Monk Fish Fillets With Homestyle Tomato Sauce 家鄉蕃茄魚片



Growing up as carefree children in Cameron Highlands we were extremely spoilt when it came to food. While many of our classmates settled for shop bought food after school, we always had delicious home cooked meals ready when we returned. While the temptation to "hangout" with friends or wondering off somewhere was always there, we were like good little frock of lambs returning home on time came lunch time (or dinner time).

This is our family's way of cooking sweet and sour and one of those dishes that made us such obedient children, well ...... temporarily at least. Crispy firm fish fillets coated with a tangy tomato sauce, what's not to like about it? In fact we often  asked for a second serving of rice when this was served.



recipe from the tummies' kitchen
serve 3 to 4 as part of a Chinese meal
you'll need;
1.5 kg of monk fish or other firm white fish fillets, cut into chunks
2 eggs, lightly beaten with a pinch of salt
1 cup of rice, sweet potato or corn flour, seasoned with a little white pepper
oil for deep frying
3 spring onions, sliced at an angle

for the sauce;
oil for cooking
4 garlic cloves, chopped
3 cm piece of ginger, chopped
3 to 5 bird chillies (optional) , chopped
5 tbs of tomato ketchup
3 tbs of oyster sauce
2 tbs of light soy
2 tbs of Chinese black vinegar
2 tbs of sugar
1 tsp of white pepper
2 cups of stock
1 red onion, sliced
1 large tomato, cut into chunks
corn flour solution for thickening



dip fish pieces into the beaten eggs and coat with the seasoned rice flour.



Chop garlic, ginger and chillies; cut onion into wedges.



To prepare the sauce - saute chopped ingredients with a little oil in a saucepan for 30 seconds, be careful not to burn the ingredients. Add the seasoning next and continue to cook on medium heat for 1 to 2 minutes, stirring constantly. Add onion, tomato and stock and bring to a simmer.



When the vegetables are slightly soften, thicken the sauce with corn flour solution and check for seasonings.



Deep fry fish fillets in batches until golden and crispy. For best result - fry fish fillets in batches on medium heat for 2 minutes, remove and drain well. Turn up the heat and fry the fish a second time until golden. (this technique works for other meat or poultry too)



Pour the sauce over the fish and garnish with some spring onions.

8 comments:

  1. So where would you get monkfish in Australia?

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  2. Hi Nick,

    Most good fishmongers do stock them these days. Got mine at the Victoria Market in Melbourne.

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  3. Harriet From CarltonNovember 16, 2011 at 6:28 PM

    I would have returned on time too if there were dishes as good as this waiting for me :)

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  4. Ah, now I know the secret to obedient children :)

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  5. I can see why you rushed home after school. I love monk fish and I must try lookout for that over the weekend.

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  6. I made this for dinner tonight, couldnt get monk fish so I used snapper instead. The seasonings are just spot on! It is already a family favourite thank you!

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  7. Hi there,

    have been a silent follower of your blog & was pleasantly surprised to read that we share the same hometown. Great to know a cameronion is behind this interesting blog. Keep up the good work!

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  8. so happy to get another recipe using fish, i'm often lack of idea when comes to fish
    thks, this looks delicious :)

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