I always enjoy the fragrance of this dish. The fragrance came from shaoxing wine that reacts fantastically with the rest of the ingredients. I would eat 10 bowls of rice just with this dish. Well, 10 bowls are exaggerating but I just want to tell you that this is good. If you don’t agree with me, maybe you palette is more suitable for tandoori chicken. Try that then… *wink*
Ginger generally removes the fishy smell from the fish and the spring onion that was cooked brings sweetness to the dish. On top of that, the ShaoXing wine is in charged of elevating the whole dish that makes this stir fried fish dish awesome.
I understand that a lot of people don’t really like ginger. It is spicy and not really pleasant when you eat. Especially when it’s raw, I once drew hiccup because I ate just a couple of slices of ginger. Hahaha.
So when ginger is cooked with high heat, it is sort of caramelized and blends well with the sauce. Therefore when you eat, it is not that hard to put it in your mouth anymore. I basically ate everything that was on the plate. That explains the countless bowls of rice I ate.
One note, you must prepare everything before you start frying because it will be ready in matter of minutes as it is cooked in high heat. So, there is no time for you to reach out to your wine or cornstarch last minute. Two note, slice the fish when it is still half frozen. It’s actually easier to cut to thin slices when it is cold.
Stir Fried Fish with Ginger and Spring Onion (serves 2)
- 200g of barramundi fish, sliced
- 1 clove of garlic, sliced
- 2 spring onions, cut to 3cm length
- 4 cm of ginger, slice thinly
- ¼ teaspoon of white pepper
- ¼ teaspoon of salt
- ¼ cup of water
- 1 tablespoon of oyster sauce
- 1 teaspoon of soy sauce
- ¼ teaspoon of sugar
- 1 tablespoon of oil
- 1 tablespoon of shaoxing wine
- Salt to taste (only if needed)
- Use 2 teaspoon of the (1 teaspoon of cornstarch + 1 tablespoon of water)
- Garnish: Coriander
- Cut the fish to thin slices. About 5mm.
- Marinate fish with salt and pepper for about 30 minutes.
- Combine oyster sauce, soy sauce, sugar and ¼ cup of water in a bowl. Stir and mix well until the sugar is dissolved.
- Prepare the water + cornstarch mixture.
- In a wok, heat up with high heat. Add in the oil and wait for oil to be heated up.
- Add in ginger. Fry for about 1 minute.
- Add in the white part of spring onion and garlic. Fry for 30 seconds. Garlic and ginger slices are turning to brown.
- Add in the fish to fry. Mix well and then add in the oyster sauce mixture.
- Stir and cook for about 1 minute.
- Turn to low heat. Add in 2 teaspoon of the corn starch + water . It will thicken and turn to sauce.
- Turn back to high heat. Add in shaoxing wine and season with salt if needed.
- Garnish with coriander and serve.