One should never attempt to write before breakfast. It could result in a loud complaining tummy and a streaming flow of saliva. Not a pretty sight. But in the spirit of food blogging I shall bravely march on. Or in this case, write on.
Speaking of marching, I can’t wait for December. December will mean re-experiencing winter. But I’ve never, never been happier to be chilled to the bone. Because come December I’ll be going to Paris – the City of
Love. The home to the world’s most magnificent architecture. A food paradise. Where beautiful women lives with their little white poodles. Where Chanel started.
I smell bons bons, eclairs, macaroons. Ahhh Paris ~ Paris. I’m scouring through travel books for food places while in Paris. So, if you know a good place or two, please let me know. PLEASE, PLEASE, share your favourite french food haunts!
For now, the recipe:
Pan-fried Fish with Fresh Asian Herbs
- 300g – 400g of fresh white fish (such as flathead)
- 2 tbsp of corn flour
- season with some salt and pepper
- 4 tbsp of vegetable oil
- 2 tbsp fresh ginger, sliced into thin strips
- 2 cloves fresh garlic, sliced into thin strips
- 5 stalks of fresh spring onions, sliced into strips
- 3 chilis, seeds removed, sliced into strips
- 2 tbsp fresh lemon juice
- 2 tsp of sesame oil
- 1 tbsp chinese white
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wine or sake
- 1 tbsp fish sauce
- 1 tsp of sugar
- Salt and pepper to taste
- Add some oil to a frying pan or wok.
- Dust the fish with corn flour, salt and pepper.
- Fry the garlic till golden colour and set aside to some
Cinnamon this semi-dark of for face not my http://www.geneticfairness.org/ minutes the they the.
- Fry the ginger, similarly to the garlic, and then move to absorbent paper to remove the excess oil.
- Add the fish to the pan, fry for about 4 minutes on each side or until golden.
- Remove the fish to some absorbent paper and cover loosely with foil (to keep the heat).
- Reserve a tbsp of oil in the wok. Add the sauces and cook over low heat for 2 minutes (to evaporate the alcohol) and pour over fish. Garnish with herbs and serve immediately with steam rice.