Day 10, Sweet and Sour Fish

Since we still have some cod fish left, I thought of making a Sweet and sour fish inspired by Kylie Kwong recipe.  And so happens that hubby was thinking of the same dish to have this Sunday for our dinner.  Got most of the fresh ingredients needed for dish in the fridge.  Sweet and sour fish has always been my childhood favourite better than the pork variety.  I remember whenever my family would go to eat out, this dish is always one of the items my mom would order together with a yang chow fried rice to go with it.  But if fish is not available then I would settle with sweet and sour pork.

SWEET AND SOUR FISH

500     grams cod fish, sliced

2         tablespoons potato flour/cornflour

1         tablespoon cold water

2         egg yolks lightly beaten

3         tablespoons soy sauce

2         teaspoons sesame oil

1         teaspoon salt

30      grams plain flour

30      grams extra potato flour/cornflour

vegetable oil for deep frying

sauce:

1    small can pineapple chunks

1    small carrot, peeled and julienned

1/4  cup vinegar

5     tablespoons dry sherry

1/4  cup white sugar

1    teaspoon salt

5    cloves garlic, crushed

2    tablespoons ginger, julienned

1   piece small onion, sliced

1   small yellow bell pepper, julienned

100  grams cherry tomatoes, sliced in two

2   tablespoons soy sauce

Blend potato flour with water in a bowl until dissolved.  Add the fish, egg yolks, soy sauce, sesame oil and salt then mix well.  Set aside and let it marinate for awhile.  Combine flour and extra potato flour.  Add the marinated fish and mix well.  Heat the oil in a hot wok.  Deep fry the fish in batches over high heat, then reduce heat to medium and fry another minute or until fish is almost cooked through.  Remove fish from wok using a slotted spoon and drain on kitchen paper.  Set aside and place it inside the oven to keep it warm and make the sweet and sour sauce.

Saute garlic and ginger in a hot wok.  Then add the onions and saute for a minute.  Then add the pineapple chunks, vinegar, dry sherry, soy sauce, salt and sugar.  Bring to a boil and add the rest of the ingredients, reduce the heat and simmer uncovered for a few minutes.

Get the fish out of the oven and place the fish on a serving platter, then pour over the sauce on top of the fish.  Garnish with some chopped spring onions.

Day 2, Fried Rice

FRIED RICE 

Saturday once again and the dilemma of what to cook or eat for dinner was at hand.  It had to be something easy and not too fussy to cook. We decided to make fried rice with half of the scampi left from yesterday´s pasta dish.

I usually use a leftover rice from the day before when I make fried rice and separating the rice by a fork or by hand.

You may use any type of meat or vegetables that you have a leftover from the day before.  This would make to a very good fried rice.

3     tbs    oil
1     pc     onion, minced
1     tsp    curry powder
1/2  cup   scampi, deveined & rinsed
1     pc     carrot, diced
1     can   green peas
2     eggs beaten, w/ 1/2 tsp salt
500 gram cooked jasmine rice
       salt & pepper to taste
2    spring onions, chopped

Heat the oil in a wok or large frying pan on high heat until smoking, then saute the onion and curry powder.  Add the scampi until it is cook. Then  add the carrots & green peas.  

Stir in the beaten eggs and a minute later mix in the the cooked jasmine rice. Spread out the rice so it all heats through, and continue to stir-fry for a couple of minutes until some of the rice has just begun to caramelise and toast.

Throw over the spring onions and serve immediately.