Basa Fish In Pickle Sauce/糟卤龙利鱼


Basa Fillet 250g

Mix vegetable 2 cups

Minced ginger 1tsp

Shredded ginger 1tbsp

Pickle sauce 3 tbsp

Cooking wine 1tbsp

White pepper 2 pinches

I didn’t like basa fish very much because I think it has a very strong smell of soil. (I admit I am a little strange). Today I decided to add minced ginger and white pepper to the fish in addition to the cooking wine I always use to make the smell disappear. It worked out perfectly fine; it had no smell at all. Loved it! For mix vegetable, I recommend Chinese dried mushroom and fungus. I happened to have some fresh mushroom and green pepper at hand so I used them too. It is all up to you. If you do use dried vegetable, make sure you soak them in water for a few hours before cooking.

Cut basa fillet into thin slices and marinate with minced ginger, cooking wine, white pepper and 1/3 tsp salt for at least 30 minutes.

Bring 3 cups of water to boil, and then add 2-3 tbsp of starch to the fish and mix well. Cook fish in the boiling water for 3 minutes and drain, set aside.

Add 3tbsp oil in a cooking pan and heat it up, add ginger and mix vegetables and sauté for 3-4 minutes or until the vegetables are soften.

Add pickle sauce and 2tbsp water then cook it with a cover on for 3 minutes.

Add cooked fish to the mix veg. and mix well.

龙利鱼片 250 克




1 茶匙


1 汤匙


糟卤3 汤匙


1 汤匙






鱼片薄片料酒胡椒1/3 茶匙至少腌 30 分钟


 3 煮沸然后2-3 汤匙淀粉添加到鱼片里搅拌好开水 3 分钟捞出待用


平底锅加热 3 汤匙混合蔬菜 3-4 分钟直到蔬菜变


加入糟卤 2 汤匙然后上盖煮 3 分钟



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