Friday, 25 June 2010
Today, I have carried out my dutiful wife duties and made a home cooked dinner. We had a chinese-style dinner of steamed jasmine rice, fish fillets in with lemon sauce and stir-fried prawns with flat beans.
I love sweet and sour dishes and would be happy to eat them more often but my hubby is not a fan. So I do not indulge very often. I also don't like deep frying as I hate having to deal with the left-over oil afterwards. I occasionally shallow fry - but again not too frequent as I don't like clearing the oil splatters around the hob.
I have fried these fish fillets before and served them with sweet chilli sauce. I was amazed how delicious the fish was! I was a little dubious as I had never heard or tried the fish before. The fish is 'responsibly farmed' and comes from Vietnam (not very green-mile friendly given that it must have a 12 hr plane flight to get to the UK!). It's packaged as River Cobbler (I believe the name is Pangasius hypophthalmus and one supermarket calls it Basa). It comes as 2 skinless and boneless white fish fillets and has a very delicate taste to it. First time I ate it, I squeezed the juice of half a lemon on it, sprinkled with white pepper before coating in flour and frying. It was light and crispy and delicious!
Fried Fish Fillets with Lemon Sauce
265 g (2) fish fillets (I used River Cobbler, but I guess any white fish of your choice will be good)
1 teaspoon soy sauce
3 tablespoons of cornflour
a little egg white (I used about 2 teaspoons although have omitted this in the past)
150ml cold water
50ml fresh lemon juice (this was one small lemon)
lemon zest from one lemon
2-3 tablespoons of sugar
1/4 teaspoon of chicken stock powder
3 teaspoons of corn flour mixed with a little cold water
I sliced the fish lengthwise (as it seems to have a natural split down the middle) then cut it into diagonal strips around 2 finger widths wide. I like it this way as I have a fear that it may not cook properly if too thick and also won't have a crispy coating.
When sliced, I added a shake of white pepper and a light sprinkling of salt before adding a teaspoon of soy sauce (light soy). I then dribbled some egg white onto the fish (to make it moist so the seasonings would mix more evenly). I mixed this gently until everything was lightly marinated.
Taking each piece of fish individually, I pressed both sides into a plate of cornflour so it had a light coating, shook off the excess and placed to the side of the plate and continued until all pieces were coated.
I heated some oil (sunflower) in a small frying pan and placed each fish fillet in one at a time until the pan was full. After a minute or two (when the bottom looked set and crispy - but not brown) I flipped the fish over and cooked for another minute or so. I let the fish drain on kitchen paper before frying the next batch.
Stir-Fried Prawns with Flat Beans
12 raw king prawns, peeled, de-veined
handful of flat beans (about 8)
1 shallot, sliced
cornflour liquid (1 teaspoon of corn flour mixed with a little cold water - optional)
I washed, top and tailed the beans before slicing into 1inch diamonds.
I heated 1 tablespoon on oil in a wok and when hot, I added the beans and sliced shallot. I stir-fried these for about 1-2 minutes before adding about 1/4 cup of water to the wok, added a shake of white pepper, splash of soy (1 teaspoon) and a blob of oyster sauce (about 2 teaspoons). I placed a lid on and let this cook for about 2-3 minutes so the beans would cook.