Braised Sutchi Fillet – 30th Teban Gardens Community Breakfast on 3Mar2017

braised sutchi fillet

braised sutchi fillet 

i did braised sutchi fillet for teban gardens community breakfast this morning on 3.3.2017. ^^

this my 30th 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.

braised sutchi fillet

braised sutchi fillet 

i used 12 fillets = 2x1kg packets of frozen sutchi fish plus 2 pieces from from a 3rd packet. each fillet can serve about 8pax, so 96pax.

it was a large quantity so i cooked in 2 batches.

normally i will steam the fish. however it is difficult to dry the fish in such quantities. & this suthi fillet releases a lot of water so will dilute the taste of the soy sauce.

i washed the fillet with salt to clean & remove the mud taste a bit. sutchi is cat fish so will still have mud taste.

then spread them out on a roasting rack & left them in the fridge overnight to dry a bit.

in the morning, i prepared quite a lot of chopped spring onions & sliced ginger, & cut 1 chilli padi. fried them in 4 tbsp olive oil.

then added 1/2 the fish = 6 large fillets. added 4 tbsp light soy sauce & 4 tbsp mirin, then boil, lower fire & cover to cook the fish & reduce the braising liquid, about 10mins.

then i removed the cooked fillets, reduced the liquid further & added the next batch of 6 fillets & repeated.

i removed the fillets & placedthem in an aluminium tray in a 50degC oven to keep warm, leaving the sauce/braising liquid in the wokpan.

when leaving for teban gardens, i heat the braising liquid & sppon some over the fillets, then covered with aluminium foil & brought it to teban gardens.

a simple dish to make. not quite my most preferred preparation, just a practical way to prepare in large quantities.

c.h.e.f andy


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