Pan Fried Ginger Mushroom Fish

An excellent oriental dish which can be whipped up in a short time. Ideal for Lunch or Dinner but can also be served as an appetizer. The Ginger and red chilli adds zing to this fish preparation. You can temper the spice according to your palate. I personally like this medium spicy and dry so that the taste and texture of the fish is retained. Traditionally, we have a lot of fish at home but it has been a challenge to get my son to take a liking for seafood. The pan-fried ginger fish did it for me. If you have access to Pok Choy, you may want to throw in some of that. It teams well with the fish without diluting the taste. This dish is certainly for keeps and can be a staple at your dinner table. Happy fooding around with the Pan-fried Ginger Mushroom fish.

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Pan Fried Ginger Mushroom Fish

  • Author: Reetika Mitra
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x

Description

Gingerly Yours


Scale

Ingredients

Ingredients :

  • 600 gms Baramundi, Surmai or Basa Fillet cut into bite sized pieces
  • 1/2 Tsp black Pepper, freshly crushed
  • Lime juice of 1 lime
  • 56 Tbsp Oil
  • 250 gms Shitake or white Button Mushrooms, sliced lengthwise
  • 1 medium Onion, diced into small cubes
  • A few Red Chillies, thinly sliced
  • 23 pods Garlic, finely chopped
  • 1 inch Ginger, wet grinded
  • 1 inch Ginger, shredded into juliennes
  • 1 1/2 Tsp all purpose flour, for the slurry
  • Salt to taste

Ingredients For the Sauce:

  • 2 Tbsp Light Soya Sauce
  • 2 Tbsp Oyster Sauce
  • 1 Tsp Dark Soya Sauce
  • 1 Tsp honey
  • 2 Tbsp Rice wine or Sake (Optional)

Instructions

  1. Marinate the bite sized fillets with salt, pepper, lime juice. Keep aside for 10 – 15 mins.
  2. Roll over and dust the fish bits with cornflour.
  3. Heat 2 or 3 tbsp oil in a heavy bottom pan and pan fry the fish for about 5 – 7 mins over medium – low flame.  Flip the fish bits in between so as to cook the reverse side as well. Cook till  fish pieces are golden crispy and light brown in colour.  Remove from the pan and keep them aside.
  4. Mix all the ingredients for the sauce in a bowl. Keep it ready. In a separate small bowl, mix the all purpose flour in 4 Tbsp of water. Keep the slurry aside. In a third separate small bowl, squeeze out as much of the juice from the ginger that was wet grinded earlier. Keep it aside and ready to use.
  5. Heat the remaining oil in the pan. Over high- medium flame add the onions, garlic followed by mushrooms and red chillies. Keep stirring for a couple of minutes till the mushroom is half done.
  6. Now transfer the pan fried fish back into the heavy bottom pan. Pour the sauce along with the ginger juice. Stir frequently as the heat is still on medium high. Add salt according to taste, if needed.
  7. Right before taking off the flame, add the ginger juliennes and give one final toss. Remove from heat and transfer to the serving platter. Serve hot. This dish teams well with both noodles and rice.

Notes

I often add Pok Choy to this preparation as it not only adds colour, but also adds to the taste and texture. I add them along with the pan fried fish at Instruction No. 6. Else one can sprinkle some chopped spring onion greens for garnishing. Sake is a good alternative to the rice wine, which is also known as Shaoxing wine.


Nutrition

  • Serving Size: 4

 

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