Do you love some very homey all time favourite “Geung Chong Yu Pin Fan” (Ginger Scallion Fish Rice)? I love it so much but I always think it is not satisfying ordering from restaurants. So I have decided to recreate my own or rather make it my own with whatever I think it was in it to make it how it tasted so yummylicious and comforting. If you got a scare with the whole pandemic- afraid of leaving home and the government commanded for lockdown/ MCO, you can only take away food and by the time the food reaches your plate, it isn’t the same off the woke anymore… Don’t fret, I’ve tried this again and again. It tasted the same every time. Each mouthful feels so satisfying and heavenly. No, I am not joking. Check the recipe out.
Muffin Donut Soufflé Piebear Claw Croissant
Course: AperitivesCuisine: MediterraneanDifficulty: Medium4
servings10
minutes30
minutes40
minutesIngredients
1/2 Pack of frozen patin fish slice
2 large cloves of garlic
cornstarch
soy sauce
oyster sauce
1 egg
white pepper
brown/ white castor sugar
1 stalk of scallion/ green onion
4-5 slices of ginger
oil
Directions
- First, marinate your fishes with 1 egg, cornstarch about 2 teaspoons, salt about half a teaspoon, and white pepper about half a teaspoon for at least half an hour.
- Ready to fry! Get the frying oil ready, I use sunflower oil/ knife oil. Whichever I have. Coat your fish slices with cornstarch- make sure it is coated nicely and all covered.
- Fry until you feel it is set (stiff, hard and crunchy). Then pick them out onto a sieve to cool. This step is very crucial if you want that crunchy fish like KFC.
- Now, to prepare the sauce. Heat up some new oil, can use any, if you like sesame oil pls use, else just use any oil you like. I used rice bran oil. Then put in the garlic, ginger and scallion. Stir fry till fragrant and they turn slightly brown.
- Add about a quarter cup of hot water to start off. Let the ingredients boil in the water for about 5 mins.
- Then add in 2 tablespoons of soy sauce, 3 tablespoons of oyster sauce and 2 teaspoons of sugar. Let it simmer. In the midst of that, taste and see if you like it and if the sauce is enough. else add whats needed- water for amount of sauce, soy sauce for saltiness, oyster sauce for sweeter sauce. Once you like that you taste, add in cornstarch mix (1 teaspoon cornstarch mix with water) to thicken the sauce.
- You are Done! Pour it onto the beautifully fried fish or leave it aside if you want the fish to remain crunchy. Serve!
Notes
- Some people like their fish soaked in the saucy and it has to have a lot of sauce to go with the rice. It really depends on personal preference. Me and my family likes to keep the fish crunchy and the sauce for the rice. You can adjust the mount and how the taste to your own preference as I came with this recipe on my own, there isn’t a recipe that I followed. So I couldn’t say for sure this is how originally should be cooked.
Eating fish is amazing and it gives so much benefits to your body. What more, patin fish is soft, yummy and easy to get. I got mine from regular supermarket in the frozen section. Especially in this difficult times, get frozen once so you can store it longer so you have something to cook that wont go bad too quickly. It is super convenient too as they are already in slices, no cleaning or deboning needed. Super easy and delicious. Give this a try!
