Braised Fish in Fragrant Sauce

Hubby said the fish is not bad. Yummy. Ingredients

400 gm Batang fillet

Japanese tofu (optional)-cut into rings

Combined seasoning

1/4 tsp salt

1 tbsp corn flour

a dash of pepper

1/2 tsp Chinese five spice powder

2 stalks spring onion, cut into 4cm lengths

5 thin slices young ginger

2 cloves garlic, smashed

Sauce ingredients

2 tbsp light soy sauce

1 tbsp thick soy sauce

1 tbsp sesame oil

1/2 tbsp sugardash of pepper

1/4 cup water

Cornflour thickening solution

Method

Pan fry Japanese tofu till golden brown.

Set aside.

Rub the combined seasoning mixture over the fish fillet to coat it lightly.

Pan-fry the fish fillet until 3/4 cooked .

Discard the oil and place the fish fillet in the wok.

Pour the sauce ingredients over the fish.

Put in garlic, ginger and spring onion and tofu.

Reduce the heat and allow the mixture to simmer gently for about 5 to 6 mins.

Mix the fish with the gravy evenly.

Recipe Source: adapted from cookbake legacy

Photo Source: alicecozycorner