teriyaki sutchi fillet 日式红烧鲶鱼柳

this morning i made a teriyaki sutchi fillet (similar to creamy dory) on 29.4.2016. ^^

this my 10th friday breakfast community meal at teban gardens community service centre (CSC).

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

teriyaki sutchi fillet 日式红烧鲶鱼柳

sutchi or pangasius is sold as a cheap frozen white fish fillet in giant, sheng shiong etc. i bought some from sheng shiong at 1kg packet (800g nett) for S$3.95.

for the community meals, 2 advantages are –

1. there is no bones, so quite suitable for the older folks; &
2. preparation is very simple, just add condiments & fry for between 6 and 7mins.

teriyaki sutchi fillet 日式红烧鲶鱼柳

i usually add salt & wash the fillet in water, then drain.

like the HK steamed dish preparation, the condiments are the same – just 2 tbsp olive oil (or veg oil), 2 tbsp light soy sauce, 2 tbsp mirin (or water).

and add sliced ginger (julienned), cut chilli padi & chopped spring onions. also 3cm spring onions for garnishing.

teriyaki sutchi fillet 日式红烧鲶鱼柳

the difference between HK steamed & this teriyaki sutchi fillet 日式红烧鲶鱼柳 just that instead of putting on a steaming tray in a steamer, the fillet is placed with the condiments etc in a non stick pan, turn fire on high to boil then cover & low to steam. in between turn over the fillet at 3mins.

basically the condiments is reduced & thickened & made the fillet quite flavourful. texture just a little firmer than the steamed version.

everyone at teban gardens commented 很入味！

c.h.e.f andy