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

did a braised sutchi fillet 红烧鲶鱼柳 with potatoes, carrots, onions  for teban gardens community breakfast this morning on 16.9.2016. ^^

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

this my 19th friday breakfast community meal at teban gardens community service centre.

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.

potatoes, carrots, onions 

the vegetables i fried separately.

potatoes, carrots, onions 

first onions & carrots. when softened, added potatoes.

no chicken stock, just added fish sauce, oyster sauce, covered to cook the carrots & potatoes

potatoes, carrots, onions

potatoes, carrots, onions 

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

potato is cooked when ladle pressed on it & it separates.

braised sutchi fillet 红烧鲶鱼柳 

for红烧, i used 2.5 tbsp light soy sauce, 1 tbsp fragrant zhengjiang black vinegar, 2 tbsp shaoxing wine, 1/2 tbsp sugar, 1/2 tbsp sesame oil & 1 tbsp flat corn flour.

braised sutchi fillet 红烧鲶鱼柳 

coat filletwith corn flour first.

fry chooped garlic & sliced ginger till fragrant & beginning to brown.

add sutchi fillet & fry short while, then add braising sauce & coat.

braised sutchi fillet 红烧鲶鱼柳 

i covered & cooked for 6 minutes, high fire & reduced.

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

fish was very tasty & still bouncy not overcooked. vegetables were very good also.

c.h.e.f andy