Well its Friday again and its fish and vegetable day for those who observes the Lenten Season that is why I am presenting you a simple braised fish recipe which will make your Friday dinner more enjoyable, I am saying more enjoyable because normally in a Filipino dining table the most common way of cooking fish is fried and I grew up with it same as with some of my friends due to the fact it’s easy to prepare and Filipino’s love fried dishes from pork, to beef and chicken but sometimes you get tired of having the same meal over and over again that’s why it nice to introduce something like this dish which is nearly as easy as frying a fish but way much better in terms of flavour and variety. So if you want a new way of cooking fish try this Chinese inspired recipe is simple and easy to make all you need is around 15 minutes, a very light and tasty dish that goes well with freshly cooked jasmine rice.
800g fleshy white fish, cubed
1 1/2 cups chicken stock
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sweet chilli sauce
1 tbsp sesame oil
1 red capsicum, sliced
5 pcs dried shiitake mushrooms, rehydrated and sliced
4 clove garlic, minced
1 thumb sized ginger, thinly sliced
2 stalks spring onions, chopped
1 pack baby bok choy
1 tbsp cornstarch, dissolved in 1/2 cup water
- In a wok add oil and sear fish on all sides, set aside.
- Using the same wok sauté garlic and ginger.
- Add mushroom then stir fry for 1 minute.
- Add chicken stock, cornstarch mixture, soy sauce, oyster sauce, sweet chilli sauce and bring to a rapid boil.
- Now add the following ingredients in layers starting with the bok choy, capsicum then fish, simmer for 5 minutes while covered.
- Remove the cover, add spring onions and sesame oil then serve.