Chunky fillet of fish in stir-fried veggies

It would be very beneficial if you eat fish more often than beef, pork or chicken. Fish contains a fatty acid, the omega-3, which is essential for growth and cardiovascular health. Whenever I feel sated from the greasy taste of pork or beef, a diet of fish and veggies (plus fruits and green tea) makes me back into balance. I was totally satisfied when I bought a snapper from the wet market. The white flaky and sheeny meat tasted so good, I couldn’t get over each bite of it. I bought the fish meat already filleted since it came from a really huge snapper. I suppose people would not tend to buy a big fish or even a crosswise cut of it because of the heavy bones. The good’ol vendor wisely filleted the meat.



300g fish cut into cubes

4 tbsp  breading

2 tbsp kikkoman

2 tbsp Shaoxing wine

2 tsp sugar

1 small tomato, cut into small pieces

1 onion, cut

3 cloves garlic, cut

1 thumb size ginger, juliened

2 pcs hot chili, minced

salt and pepper to taste

some green leafy veggies i.e. kangkong, Amaranth (Yin tsai, Chinese spinach)

some flat leaf parsley or coriander for added aroma and garnishing

3 tsbp canola oil for frying


1. Cut fish into bite size cubes. Marinate in Kikkoman soy sauce, a bit of salt, and pepper.

2. Coat the fish with breading and fry in canola oil until breading turns golden brown. Do not overfry the fish, otherwise it would become dry inside. Set aside.

3. In the same pan, discard a bit of oil and leave a little for stir frying. Sautee onion, garlic, chilis and ginger until it becomes aromatic. Add tomato and veggies and quickly stir fry.

4. Add the soy sauce, wine and sugar mixture. Add on the fried fish cubes. Simmer for 3 minutes. Top with chopped flat leaf parsley or coriander. Alternatively, you can just pour the stir fry over the fried fish.





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