Sea bass and vegetables in ginger and oyster sauce

I was sick  all weekend, thus there was still no sign of the chicken pie come Sunday lunchtime. I had very little to eat on the previous day and fancied a bit of rice and something gingery.

Hubby bought some sea bass fillets on Saturday, so I decided to make us a simple fish and vegetable lunch.

Sea bass and vegetables in ginger and oyster sauce

Ingredients

Vegetables

  • 1/2 carrot, sliced diagonally
  • a handful of broccoli florets
  • vegetable oil
  • ginger sliced into match sticks
  • sesame oil
  • shao xing rice wine
  • oyster sauce

Fish

  • 2 sea bass fillets, seasoned in salt, pepper and tumeric power
  • ginger sliced into match sticks
  • 2 shallots, finely sliced
  • dark soy sauce

Method

  1. Heat up some vegetable oil in a wok
  2. Fry up the ginger, and add in the carrots and broccoli
  3. Add 3 tbsp of oyster sauce, a pinch of sugar and a dash of rice wine 
  4. Stir the above into the vegetables and cook in high heat
  5. Pour in 1/4 cup of water to form a nice sauce
  6. Take the wok off the heat

Place vegetables and sauce on a serving dish.

  1. Heat up a bit of oil in a pan
  2. Fry the fish skin side down first, 1.5 minutes on each side

Remove the fish and place it on top of the vegetables, skin side down

  1. Fry the shallots and ginger in the remaining oil in the pan
  2. Pour in 2 tbsp of soy sauce, a drop of water and rice wine
  3. Once the sauce starts to boil, pour it over the fish, placing the shallots and ginger on top of the fish

Serve with piping hot rice.

Sea bass and vegetables in ginger and oyster sauce

Sea bass and vegetables in ginger and oyster sauce

 

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