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. ^^
this my 19th friday breakfast community meal at teban gardens community service centre.
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.
the vegetables i fried separately.
first onions & carrots. when softened, added potatoes.
no chicken stock, just added fish sauce, oyster sauce, covered to cook the carrots & potatoes
vegetable already very tasty. & making sure potatoes not overcooked.
potato is cooked when ladle pressed on it & it separates.
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.
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.
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.