Sunday, April 28, 2024

Recipe: Stir Fried Snakehead Fish with Ginger & Spring Onion

Snakehead Fish, also known as η”Ÿι±Ό (sang yu) in Chinese or ikan haruan / toman in Malay is such an underrated fish. I personally love it cos it has no fishy smell and the flesh is so tender. It’s nice in porridge, steamed or stir fried like you see here with ginger and spring onions. Such a nice and easy recipe, cooks in under 15 minutes.

I bought the frozen slices from the supermarket, a 500g pack will yield 350g snakehead fish slices after defrosting.

𝐒𝐭𝐒𝐫 π…π«π’πžπ π’π§πšπ€πžπ‘πžπšπ 𝐅𝐒𝐬𝐑 𝐒π₯𝐒𝐜𝐞𝐬 𝐰𝐒𝐭𝐑 π†π’π§π πžπ« & 𝐒𝐩𝐫𝐒𝐧𝐠 𝐎𝐧𝐒𝐨𝐧
Recipe by Baby Sumo
Preparation time:
Cooking time:
Serves 3

350g snakehead fish slices
4 slice old ginger
2 cloves garlic, finely chopped
2 tbsp cooking oil
1 tbsp grated ginger
1-2 tbsp Shaoxing wine
1 tsp chicken stock powder
A few dashes white pepper
20g spring onion, cut into 1” lengths

1. Heat oil in wok over medium heat. Add garlic, ginger slices and grated ginger and saute for 2-3 mins until lightly golden and fragrant.

2. Add fish slices and saute for 2-3 mins, then season with Shaoxing wine, chicken stock powder and white pepper. Cook until fish flesh has turned white and opaque. Then, add spring onions and cook for a further minute. Serve with rice.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

1 comment:

Please drop any comments or questions you may have here. Thank you so much for reading!

Related Posts Plugin for WordPress, Blogger...