Fish & Cherry tomato tossed in Oyster sauce

Last weekend I visited the nearby supermarket to get something new to cook, something unusual but tasty to experiment with. Indian dishes use tomato a lot but we rarely see tomato being used in any Chinese or Thai delicacy. I found some fresh cherry tomato and oyster mushroom in the market and ventured for cooking an unusual delicacy with fish and cherry tomato. The dish tasted excellent and hence I am sharing the recipe with you. Try this at your kitchen and enjoy.

Take 250 gm of any boneless fish (Barramundi or Basa or South-Asian Aor) cut into small cubes. Take the fish in a bowl and mix with egg white and cornflour with pinches of salt and black pepper powder. Refrigerate for 30 minutes. Then deep fry the fish cubes until it takes light golden color. Keep the fish cubes aside and soak the oil with paper towel. Heat up 3 tbsp of refined oil in a wok and add 3 tbsp of chopped garlic followed by 1 tsp of chopped ginger. Stir fry until aromatic and then add around 40 gm of oyster mushroom and stir fry until mushrooms are almost cooked. Add 1 tbsp of chopped green chilies followed by 1 tbsp of light soy sauce, 1.5 tbsp of dark soy sauce, 1 tsp of white vinegar and 1 tsp of fish sauce to the wok. Now add 5-6 whole cherry tomatoes into the wok. Quickly stir fry and then add salt, sugar and Chinese seasoning to taste. Now add 3 tbsp of oyster sauce. Again stir fry and add the fish cubes into the wok. After a couple of tosses, add a cup of water mixed with 1 tsp of cornflour. Mix the water and add 1 tsp of red wine. Reduce the heat of the oven to medium and keep it for a minute or so until the sauce thickens slightly and starts bubbling. Remove from heat and serve hot immediately with steamed rice or any mild flavored fried rice.

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