Wednesday, July 30, 2008

BAKED FISH WITH SA'CHA BRUNOISE


This is a quick and simple dish that requires no frying or steaming... just stick it into the oven. It is poached in chicken stock while being baked at the same time in the oven. It has a wet and dry feel to the fish.

The fish I used is a
¾" thick steak of Threadfin (Ikan Kurau), which has a firm texture.


INGREDIENTS
1 Fish Steak • 2 Stalks Green Onion • 2 Dried Mushroom 1 Chilli • 1 Tsp. Sa'Cha Sauce • 1 Tsp. Sugar • 1 Tbsp. Light Soy Sauce • 2 Tbsp. Oil





METHOD
Dice green onions, chilli and mushroom, and put into a bowl.

Add 1 tsp. of Sa'Cha Chiang (Taiwanese BBQ sauce), 1 Tbsp. of light soy sauce, 1 tsp. of sugar and 2 tbsp. of cooking oil (sunflower oil).

Mix the brunoise well.

Wash and pat dry the fish cutlet, and lay it out on a baking dish. Spread the brunoise over the top of the fish.


Pour in ½ cup of chicken stock around the fish, covering ½ the thickness of the fish.


Stick the fish into a preheated oven of 200°C for 15 minutes.

Spoon the stock over the top of the fish before serving.


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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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