My husband and I went on a food shopping spree yesterday. First stop was the supermarket. We bought canned, bottled and dry food supplies that will last for a month. Yeah, gasoline is so expensive that we’re cutting down on the supermarket trips. Instead of doing it every two weeks, we’re trying to find out if we can do it on a monthly basis. Second stop was the wet market. This we cannot do on a monthly basis. This is a weekly routine. And buying the fruits and vegetables is an every-few-days thing.
So, we were at the Marikina public market yesterday afternoon. And there were these glorious yellow fin tunas. Each weighed about a kilogram. I bought two and asked the vendor to fillet the bodies and to cut the heads in half. The fillets would be good for sashimi, stir fried dishes, fish ‘n’ chips; the head would go into some soup dishes.
When we got home, my 12-year-old saw me cleaning the fish and preparing them for the freezer. She asked if we were making sushi. I wondered why she asked when she doesn’t eat raw fish. Turned out she just wanted to make them. I told her no sushi because I wanted to cook something we could all eat. However, if she wanted to help out with the cooking, she could help with the buko-rambutan dessert. She did and so did her younger sister. I will be posting the dessert recipe and photos after this.
The 12-year-old photography genius also took the photo of the cooked dish that you see above. I took a photo too but, as usual, hers was better. That’s what she had on her plate (you can’t see the Pooh design on the plate, can you?) with the serving platter on the background. I’m thinking that perhaps I should let her do all the photography for this blog.
The trick to cooking this dish successfully, without overcooking the fish and having them fall apart, is to cook the vegetables and the fish separately. Minus the preparation time, actual cooking time took me only about eight minutes. Hence, it is important to have everything ready before you start cooking.
- 3/4 kilogram yellow fin tuna fish fillets
- 50 grams chicharo snow peas
- 1 carrot
- 5-6 fresh button mushrooms
- 1 tablespoon garlic finely minced
- 1 tablespoon ginger finely chopped
- 1 white onion thinly sliced
- 1 cup water
- 1 tablespoon chili bean sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon sesame seed oil
- 3/4 teaspoon white sugar
- 1 teaspoon tapioca starch
- 3-6 tablespoons cooking oil
Cut the fillets into bite-sized pieces; 2? cubes would be a good size. Season with salt and pepper.
Trim the ends and sides of the chicharo. Peel the carrot, cut into two lengthwise then slice thinly.
Slice the mushrooms (caps and stems).
Mix together the chili bean sauce, oyster sauce, tapioca starch, sesame seed oil, sugar and water. Stir until the starch and sugar has completely dissolved.
Heat the wok. Pour in about 2 tablespoonfuls of cooking oil. Add the carrots and stir fry over high heat for about 15 seconds. Add the chicharo and cook, stirring, for another 15 seconds. Add the sliced mushrooms and continue cooking for another 30 to 45 seconds or just until the mushrooms are cooked. Transfer the vegetables to a dish.
Pour in 2-3 tablespoonfuls of cooking oil into the hot wok. Saute the ginger, garlic and onion. Add the seasoned yellow fin tuna fillets and cook over high heat just until the fish changes color. Return the vegetables to the wok. Make a well in the center and pour in the sauce. Stir until it starts to thicken. Toss the fish and vegetables with the sauce and cook for another 10-15 seconds.
Serve at once.