It was prepared using leftover fish fillet from Maundy Thursday’s fried rice and whatever veggies I could find in the fridge.
The thing is, odds and ends in the fridge can be whipped up into a great meal. It’s really just a matter creating the right combination. Sometimes, it’s all in the cut–the sizes and shapes of the ingredients. Sometimes, it’s in the color combination–some vegetables look good together; others don’t. Sometimes, just a really excellent sauce can turn the plainest meal into a gourmet’s delight. Sometimes, it’s all of these. But the most important consideration is that we can’t be wasteful; not in this age of skyrocketing prices and troubled economy.
Ingredients :
150 grams of fish fillet
1 carrot
1 chayote
1 red bell pepper, diced
1 onion, diced
1 thumb-sized piece of ginger, julienned
1 onion, diced
12 pcs. of onion leaves, cut into 2-inch lengths
1 c. of fish stock
1 c. of water
2 tbsp. of light soy sauce
1 tsp. of sugar
1/2 c. of cooking oil
1 tbsp. of cornstarch
salt and pepper to taste
1/2 tsp. of sesame seed oil
Cooking procedure :
Cut fish fillet, carrot and chayote into 1″ x 1″ cubes. Season fish with salt and pepper. Let stand for 15 minutes.
Heat wok or skillet. Pour in the cooking oil. When oil starts to smoke, add fish cubes a few pieces at a time. Fry them in batches if necessary. Over-crowding the skillet will make them soggy. Cook over medium-high heat until golden brown in color. Drain on paper towels.
Pour off oil from wok or skillet until only about 1 tbsp. remains. Reheat oil. Add ginger. Fry until fragrant and light brown in color. Add diced onion, carrots and chayote. Stir-fry over medium-high heat for about 1 minute. Pour in 1 c. of water. Bring to a boil. Lower heat, cover and simmer for 15 minutes or until vegetables are tender but still crisp.
Mix together fish stock, cornstarch, soy sauce and sugar. Uncover skillet and increase heat to medium-high. Add bell pepper. Pour in the fish stock mixture. Stir until sauce thickens and clears. Return fish fillet cubes to skillet. Add the onion leaves. Season with more salt and pepper if necessary. Stir for about 15 seconds until fish is heated through. Turn off heat and add sesame seed oil. Stir a few times. Serve at once.
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