Hey lovelies, it’s the last day to win yourself a Red Microplane Classic Grater here.
I’m wondering. Do you eat spring onions that come with stirfries? I don’t mean the little delicate chopped green leaves that have been sprinkled over dishes to give a pop of colour. I mean in stirfries where there are 2 inch stalks of spring onions, all juicy and oniony. Do you eat that? Ever since I was a kid, I’d always attack those stalks of pungent goodness before even going for the main ingredient on the dish. I know some people would push them aside together with ginger and all that. Spring onion stalks do make your breath smell like onion but that’s how it is, right? I was a greedy kid. I’d always wanted to replicate spring onion & ginger stirfries at home. I think the one thing that kept me back was the sheer fact that I’ve had so many good ones outside that I don’t know if I’d ever match up to that. But ha! Not stopping me for long. Even if what I make isn’t as great as the many restaurants I’ve been to, I know it’s always worth a try. Helps that hubs eats everything. *thumbs up*
You’d notice there isn’t as many spring onions as I’d like it to have. Here’s where compromise comes in. Hubs doesn’t like consuming spring onions stalks the way I do, but is okay with the flavour it imparts onto the dish. So less spring onions in this plate.
But good enough for me.
- 2 Fish fillets, cut into 1½ inch pieces
- 3 stalks Spring Onion, cut into 1½ inch sticks
- 3 slices Ginger
- 2 cloves Garlic, peeled & minced
- ½ tsp Salt
- ¼ tsp ground Black Pepper
- 1 tbsp Mirin
- ½ tbsp Soy Sauce
- ½ tbsp Oyster Sauce
- 1 tsp Corn Starch
- 3 tbsp Water
- 2 tbsp Vegetable Oil
- To prepare the sauce, stir together mirin, soy sauce, oyster sauce, water & corn starch in a small bowl.
- In a separate bowl, season fish pieces with salt & pepper.
- In a stirfry pan, heat up the oil on MED HIGH heat.
- Drop fish pieces one by one into the oil and leave to cook on one side. Once that's browned, flip the pieces over and brown the other side too. Dish out & reserve.
- In the same pan, saute garlic, ginger & spring onions for 1 minute.
- Pour in sauce mixture and bring to a boil until thickened. It'll take about 1 minute.
- Stir in the fish pieces to coat them with the sauce well.
- Serve it up!