This is my childhood dish and I took some special effort just to document this simple recipe that was cooked by my mum very frequently. I need a collection centre of all my childhood dishes and my blog is presently my only avenue. Hopefully it will be compiled into a simple book for the sake of my kids.
My dialect is Zhaoan (诏安）which is the border city of Fujian Province and Guangdong Province (Chaozhou) . Unsure of which dialect dish it should be, but I understand from Taiwanese and Teochew that this is a rather common household dish though there are slight variations in between households.
During my childhood, this was cooked usually on overnight pan fried fishes. For example on Day 1, certain type of fish was pan fried as a dish for dinner and when the fishes could not be finished on Day 1, it will be cooked in this manner on Day 2 usually served with porridge for breakfast. Since nowadays overnight dishes are not common, of course you can still use fresh fishes as in this illustration.
The main flavouring herb in this dish is Chinese celery or kin cai (芹菜）.. This herb has a strong aroma and people who like this dish should give it a try . As for the type of fish to be used, logically it should not be a fish that are too good or expensive type of fish .. Such good fishes are best steamed. To me, the ideal type of fishes are those that are meaty but can be fishy if steamed. Example of black pomfret, ikan kembong or ikan tenggiri. In this illustration, I have opt to use the white snapper fillet.
WHAT IS REQUIRED
Servings: 3-4 adult servings
- 2 fish fillets of your choice
- 1 bundle of Chinese Celery
- 2 cm of shredded ginger
- 3 tablespoons of dark soya sauce
- 8 tablespoons of plain water
- Dashes of white pepper
- Chicken stock powder to taste
STEPS OF PREPARATION
- Cut the Chinese celery into small pieces and shred the ginger.
- In a pan, put a few tablespoon of oil, pan fry the fish (Recipe: Chinese Style of Pan Fry Whole Fish (干煎鱼）) until both sides are golden brown. Push the fish aside and add the shredded ginger. Sauté the ginger until aromatic.
- Add the soya sauce followed by the water. Bring to boil and reduce the heat. Let it simmer for 5 minutes. Before dishing out, add dashes of white pepper, chicken stock powder and cut celery. Stir fry for until well mix. Off the heat and the dish can be served with rice.
It is the first time I cooked this dish and I was surprised that family members loved this dish very much . Just like when I am young, my boy and girl like to mix the gravy to the white rice.. They as usual is not a fan of fish.. Well this is another choice of cooking fishes and if you have trust on this recipe, you can give it a chance.
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