Braised Sutchi Fillet 红烧鲶鱼柳 with Potatoes, Carrots, Onions – 11th Newgate Learning Hub Community Lunch on 27Aug2016

braised sutchi fillet 红烧鲶鱼柳with potatoes, carrots, onions

braised sutchi fillet 红烧鲶鱼柳with potatoes, carrots, onions

made braised sutchi fillet 红烧鲶鱼柳with potatoes, carrots, onions this morning on 27.8.2016. ^^

this my 11th community lunch dish for bathesda community’s newgate learning hub (bread of life). 🙂

my 1st for newgate community lunch was on 27.2.2016.:-)

braised sutchi fillet 红烧鲶鱼柳with potatoes, carrots, onions

braised sutchi fillet 红烧鲶鱼柳with potatoes, carrots, onions 

in terms of preparation, it was not much different from the sweet & sour fish fillet on 13.8.2016. 🙂

for红烧, i used 2 tbsp light soy sauce, 1 tbsp fragrant zhengjiang black vinegar, 1 tbsp shaoxing wine, 1/2 tbsp sugar, 1/2 tbsp sesame oil & 1 tbsp flat corn flour.

potatoes, carrots, onions

potatoes, carrots, onions 

the vegetables i fried separately.

potatoes, carrots, onions

potatoes, carrots, onions 

first onions & carrots. when softened, added potatoes & then chicken stock, covered & reduced.

so vegetable already very tasty & making sure potatoes not overcooked.

braised sutchi fillet 红烧鲶鱼柳with potatoes, carrots, onions

braised sutchi fillet 红烧鲶鱼柳with potatoes, carrots, onions 

then plated in the aluminium tray & added the fish fillet on top.

my habit is to do the dish 1-2hrs before so i can relax, read newspapers, and if something missed out i have time to correct unhurriedly…for me, everything stress-less most important la..

c.h.e.f andy

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