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 

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 

the vegetables i fried separately.

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 

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