Simply Her (Singapore) - - Home & Food Recipes - By Haresh Samb­nani

IN­GRE­DI­ENTS 400g toman (snake­head) fil­let 1 tbsp + 2 tsp light soya sauce 1 tsp se­same oil 3 tsp ginger oil 2 tbsp corn­flour 400ml cook­ing oil 8 cloves gar­lic, finely chopped 4 slices ginger 6 stalks spring onions, cut into 5cm pieces 1 tsp corn­flour mixed with 3 tbsp wa­ter 6 tbsp abalone sauce A pinch of pep­per 100ml hot wa­ter DI­REC­TIONS 1 Mar­i­nate the fish with 1 tbsp soya sauce, the se­same oil and 1 tsp ginger oil for 10min. Dust the fish with the corn­flour 2 Heat the cook­ing oil in a wok un­til smok­ing hot. Fry the fish for 30 sec­onds each side. Drain and set aside. 3 Re­move all but 1 tbsp of oil from the wok. Stir-fry the gar­lic and ginger un­til aro­matic. Stir in the spring onions. 4 Add the abalone sauce, 2 tsp soya sauce, 2 tsp ginger oil, the pep­per and wa­ter. Add 2 tsp of the corn­flour mix­ture to thicken the sauce. 5 Add the fish, mix well and serve.

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