This is a quick and delicious one-dish meal which appeals to children and adults alike. It recalls the gorgeous sweet and sour fish that I often enjoyed in many of Singapore`s food centres on its eastern coast - where the fish, nabbed while swimming carefree in a giant look-how-fresh-your-fish-is aquarium - was coated in corn flour and fried golden and crisp (yet remaining succulently moist inside), then plunged in a tangy, morish, deep red sauce.
Being a bit of a nutrition policewoman, there is none of that frying stuff going on here and I had two little ones who demanded immediate gustatory gratification.
The dish can be pepped up with a diced chilli, and its entire preparation from chopping block to mouth (including a quick escape for blog modelling) should take 15 minutes tops. This amount will serve four children or two ravenous grownups.
- Salmon or firm-fleshed fish, 1 large fillet, cubed
- Onion, 1 medium, diced
- Garlic, half tsp, chopped
- Ginger, half tsp, grated
- Chilli, optional, 1, diced
- Sesame seed oil, a few drops
- Canola oil, 2 tbsp
- Broccoli florets, 1-2 handfuls
- Tomatoes, 2, skinned and diced
- Red pepper, half, diced
- Water, as needed, posibly a third cup
- Honey sake teriyake sauce, about 1 tbsp
- Balsamic vinegar, 1-2 tbsp
- In a wok or deep pan, pour the oils and add onion, garlic and ginger (chilli if using)
- Saute till fragrant and translucent
- Add red peppers, stir for two minutes, add tomatoes and broccoli and some water
- Stir and simmer for a few minutes
- Pour in the honey-teriyake sauce and balsamic vinegar, stir and taste
- Adjust the flavours accordingly, adding extra vinegar for more zest
- Add the cubed fish, stir very gently and leave to cook for about 2-3 minutes
- Check that fish is done and remove pan from heat
- Serve with freshly steamed brown rice
No comments:
Post a Comment