Fish in Ginger sauce.

Fish (cod or any other) for 4 or 6.

To garnish :
300g of grated carrots
2 tbsp of vinegar
30g of grated Ginger
a handfull of mung bean nooddles.
parsley, roquet, or preferably spring onions

Soak the carrots and ginger in the vinegar  for at least 1 hour .
Then, squeeze through your fingers. Keep  the juice and the vegetables in separate bowls.

For the sauce :
30g of grated ginger
3 tsp of cornflour
3 tbsp of Oyster sauce
5 tsp of caster sugar
4 tbsp of Soy sauce
4 tbsp of vinegar
2 crushed garlic cloves
400g of chopped  tomatoes
water, cornflower oil.

Quick-fry the garlic and ginger  in oïl for a few seconds. Add the tomatoes  and cook for 10 minutes.
Add the  Oyster sauce and cook for 2 minutes more.
Mix the cornflower, vinegar, soy sauce, sugar with a little water in a bowl. Add it to the pan together with  the juice from the carrots and ginger. Cook for another 2-5 minutes, add water as necessary.

Cook the fish separatly anyway you want.
Fry the mung bean nooddles in hot  oil until white like on the picture.

Serve the fish with the sauce, the carrots and ginger mix. Decorate with fried nooddles and a bit of spring onions or whatever green stuff is at hand .

 

Le poisson au gingembre

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