Time pass by so fast and it's already the middle of May, and just two more days before my Dad and my sister comes to visit me in Sweden for the first time and to meet his grandson/her nephew too! My Dad promised to cook me many delicious food while he's here so hopefully some of those dishes will end up on this blog too.
Motherhood has been very tiring but it doesn't stop the craving. I can't remember exactly when I cooked this (definitely not recently) but it's one of those dishes we will order when eating at a zi char store. This is my simple version of it and the fish I used was what they called 'pangsiu' on the package here. It's some kind of white , boneless, frozen fish fillet, which I'm sure would have tasted better with fresh fish if you can get them.
2-3 large white fish fillet, thawed
1 tablespoon Shaoxing wine
salt and pepper
½ green bell pepper
½ red bell pepper
1 large onion
thumb size ginger
oil for deep frying
4 tablespoons ketchup
3 tablespoons sweet chilli sauce
Water or stock
- Slice the fish into large pieces and marinate it with the wine, salt and pepper and 1 egg. Coat it generously with potato flour to be deep fried.
- Fry the fish slices until golden brown, drain on kitchen paper and set aside.
- Cut the bell peppers into bite size pieces and the onion into similar slices. Minced the ginger finely.
- Using a hot pan with about 2 tablespoons of cooking oil, fry the minced ginger and onions until fragrant, then add the bell peppers and mix well until slightly soften. Add in the ketchup and chilli sauce enough water or stock to create a thick gravy and bring it to boil.
- Toss in the fish slices and mix well. Mix in some sesame seed oil just before serving.