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. 


  • 300g-500g white fish (sliced to not more than 1 cm thick)
  • 50g ginger, sliced thinly
  • 3 stalks spring onions (separate white part and green part. Slice the white part thinly. Cut the green part to about 5cm in length)
  • Cooking oil
  • 1 tablespoon light soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon sesame oil
  • a few dash of white pepper powder
  • 1 egg, lightly beaten
  • 1 tablespoon cornflour
  • pinch of salt, to taste
  • 1 teaspoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon of Chinese cooking wine
  • 1/2 cup of water

  1. Place the fish pieces into a bowl. Add marinade, egg and the cornflour.  Mix well to combine. Set aside and marinate for 10 minutes
  2. Heat oil in wok till smoking hot. Fry fish slices for about 30 seconds on each side taking care not to break them. Remove fried fish slices and set aside.
  3. Remove oil, leaving approximately 1 tablespoon or lesser in the wok. Saute white part of the scallions and ginger till aromatic. Add fried fish slices,  stir evenly. Add seasoning, followed by green part of the scallions. Cook for one minute. Add a teaspoon or two of corn starch to thicken the gravy. 
  4. Dish out and serve warm with rice.

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