Saturday, 28 March 2015

Stir-Fried Fish Fillet with Spring Onions and Ginger 姜葱鱼片

March school holiday is a short break for both students and parents. It feels good to rest in the middle of school terms and get fully charged before new term starts. Travelling abroad has not been in my agenda for some time, not even to the neighbouring countries. There are already so many things to do in Singapore, we are spoiled for choice. Going slow, exploring local attractions, and enjoying home-cooked food are my family's holiday theme of this March holiday.

During holiday,  we eat brunch at home before set off.  I like brunch as I have enough time to prepare a few dishes and serve before noon time. Stir-fried fish fillet with ginger and spring onions (scallions) is one of the dish I usually cook for dinner, and now I serve for brunch. The cooking method is similar to stir-fried chicken.  The fish fillet is marinated and lightly fried till almost cooked. Then, cook it with ginger and spring onions.

Actually, the marinade is originally for chicken breast, but I have found that it is just as delicious for white fish fillets. The marinade helps remove the fishy taste totally. Plenty of scallions and ginger add fresh flavor to this fish dish.  My daughters, who are picky fish eaters,  love it a lot. 

Sunday, 1 March 2015

Stuffed Chicken Breast with Mushroom and Mozzarella Cheese

To prepare for Chinese New Year reunion dinner, I have been trying Chinese recipes for the last few months. It's been some time since I last cooked western food. My daughters start missing butter and cheese.

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