Hello Everyone! I actually wasn’t planning on photographing and posting today’s dish as I kind of made it up on the go. I usually plan ahead the dishes that I want to make for the week to ensure that I have all the ingredients that I need for the upcoming week – saves me time of having to go back and forth the grocery shops if I forget one or two ingredients. I actually don’t have much in the fridge right now (in terms of accompanying ingredients for my meat).
Last night I took my beef shanks out of the freezer to defrost in the fridge overnight but still not knowing what I was going to make until later on the next day. I still had the pantry essentials, such as chillies, ginger, onions, and shallots – so I decided to whip up a beef stir-fry! I also had all of the ingredients to marinade the beef in so that was good! I kind of eyeballed the measurements though so forgive me if this recipe is too bland or salty; I’m just going to go off by remembering how much of each ingredient I added to the marinade, feel free to adjust though!
PREP TIME 1 HOUR| COOKING TIME 10-15 MINS| SERVES 2-3
For the marinade:
300g beef shank, sliced thinly
1 tbsp cornflour
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
2 tsp shaoxing rice wine
Ground black pepper
2 stalks spring onion, cut into 1-inch long strips
2 red bird’s eye chillies, sliced
1 thumb-sized ginger, peeled and sliced
1/2 red onion, sliced
3 tbsp Sunflower oil
Add all the ingredients for the marinade in a medium-sized bowl and mix together until combined. Cover the bowl with cling wrap and let the beef marinate for at least an hour before cooking.
Heat the sunflower oil in a medium-sized frying pan over high heat. Add the green onions and ginger. Sauté for about 2 minutes. Then add in half of the chilli slices and onions, and cook for a further 2-3 minutes. Add the beef shank slices and toss to combine. Cook for a further 5 minutes, adding a little bit of water to loosen the sauce a bit. Cook for a further 3-5 minutes or until cooked through.
Garnish with the remaining chillies and serve with steamed rice and asian greens.
Hello Everyone! A couple of posts ago I mentioned that I bought 2 whole snapper for just 15 dollars. Well I thought that today I should cook up a delicious meal with the other – same ingredients to dress it up, but probably a little less healthy than the steamed snapper since it’s pan-fried, but obviously the flavour and texture changes when cooked differently.
As I was having it for lunch this afternoon, my housemate Marissa walked into the dining area and I asked her to try some. She loved it and said “did you take a picture of this?” knowing that I am one to definitely blog about it – I mean, of course I took a photo! She also asked me if I followed a recipe, and I said no, I just whipped this up with the ingredients I had in the fridge. It is actually a dish that my Mom makes very often, but with pompano fish – and dressed with just dark soy, calamansi (small round lime, green on the outside and with a centre pulp that is orange in colour), and a little bit of the fish oil that it was pan-fried in. Deliciously lip-smacking! Also often served with steamed rice and stir-fried kangkung in belacan. The simplicities are always the best.
Anyway, this is my take on my Mom’s pan-fried pompano – as the title says, pan-fried snapper with chilli, ginger, shallot & soy sauce. Marissa asked me if you can tackle this recipe with any type of fish such as barramundi, and I honestly think that it will go well with barramundi and any other types of fishes out there.
PREP TIME 5 MINS| COOKING TIME 10-15 MINS| SERVES 2
1 whole snapper, gutted, scaled, and cleaned
1/2 cup sunflower oil
2 red bird’s eye chillies, sliced
1 thumb-sized ginger, sliced
1 stalk green onion, sliced, green and white parts separated
3 tbsp light soy sauce
1 tbsp chilli oil
Ground salt and pepper
Season the snapper with ground salt and pepper. Heat sunflower oil in a large frying pan over high heat. Make sure that the pan is scorching hot before putting the fish in as this will prevent the skin from sticking to the pan. Fry the fish for 5-6 minutes per side. Remove the fish from the pan and place onto a serving dish. Drain the oil, leaving about a tablespoon behind.
Add the ginger and sauté for about a minute before adding half of the chilli slices and the pale and white parts of the green onions. Cook for a further 2 minutes. Turn the heat off and add the soy sauce. Mix around for a bit and then pour over the fish. Add the chilli oil and drizzle with lemon juice. Garnish with the remaining green onions and chilli slices. Serve with steamed rice.