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.