Sunday, 26 August 2012

Recipe - Stir Fry Toman Fish Fillet With Salted Soya Bean Paste

The toman fish (snakehead fish) is prized for its wound healing properties, sought after as a diet for women during confinement period or for post-surgical patients. It's high albumin contents helps quick recovery and is also very suitable for growing children. Albumin provides the body with the protein to maintain growth and to repair tissues.

The toman fish fillet is available at the market and supermarket. It can be bought with or without skin. It can also be bought boneless.

The toman fillet is a versatile ingredient. They can be steamed, stir fry or made into a soup. They can also be added to a variety of dishes for protein.

In this recipe, the boneless and skinless toman fillet is stir fried with salted soya bean paste.

toman fish
300 grams toman fillet, skinless, boneless
3 slices of ginger, finely julienne
3 cloves garlic, finely chopped
1 tsp salted soya bean paste
1 large onion, coarsely chopped
1 spring onion, cut
1 tbs oil

In a wok or pan, heat oil till hot
Toss in the onion, ginger and garlic, fry till fragrant in a minute or so
Toss in the fish and gently stir
Add a teaspoon of salted soya bean paste
Mix well for another 3 to 4 minutes and it should be done.
Garnish with spring onion and serve

A nice way is to stir fry fish fillet with vegetables as shown in this 5 minute video

A 8 minute Taiwanese video (in a mixture of hokkien and mandarin) on cooking fish slices with a sweet and sour taste. The fish is marinated with egg white, fish sauce and corn flour and lightly deep fried. The fried fish is then added to a sauce of garlic, jiu niang, stock, fish sauce, corn starch and egg white. Jiu niang is fermented glutinous rice, something like a sweet rice wine in solid form.

A nice and east way to steam fish fillet with Thai style chilli sauce.

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