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). 🙂
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.
the vegetables i fried separately.
first onions & carrots. when softened, added potatoes & then chicken stock, covered & reduced.
so vegetable already very tasty & making sure potatoes not overcooked.
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..