Haven’t met my cousin and his family for an entire year and, having missed them at the recent Lunar New Year holidays, I invited them over for dinner tonight. Always considerate and generous, my cousin surprised us with freshly baked char-siew pau and Penang Tambun biscuits which he actually drove cross-country to Johor Baru this morning to get them for us. A truly nice guy indeed!
We had a wonderful evening catching up with each other’s lives and families as we bond over home-cooked dinner.
One of the dishes I prepared was Stir-Fry Sliced Grouper Fillet with Asparagus. I use only fish fillet so there’s no bones to pick – a good dish to serve when you’ve old folks and young children. It’s a fast-to-cook as well as an easy-to-make nutritious dish.
STIR-FRY SLICED GROUPER FILLET WITH ASPARAGUS
1 kg Grouper fish fillet (or any white fish)
6 stalks Asparagus (remove the ‘skin’ and sliced)
30gm black fungus (soak in cold water until soft)
1 stalk spring onion cut into 1” sections
1” knob ginger (sliced)
3 pcs garlic (sliced)
30 gm wolfberry
250 ml chicken stock
100 ml hot water
2 tablespoon light soya sauce
2 tablespoon Chinese wine (‘hua tiao jiu’)
pepper to taste
2 teaspoon cornflour (dissolved in 30ml cold water)
1) Wash and pat dry grouper fillet. Cut the fillet into slices and season with 2 tablespoon light soya sauce, 2 tablespoon Chinese wine and some pepper. Set aside.
2) Heat 2 tablespoon cooking oil and fry ginger & garlic until fragrant.
3) Toss in asparagus and black fungus and stir-fry for 1 min.
4) Add chicken stock and hot water. Bring to boil and add the fish slices. Cover pan and leave to simmer on high heat until fish is almost done.
5) Add the wolfberry and continue to simmer until fish is done. Adjust seasoning accordingly with light soya sauce and pepper.
6) Toss in spring onions and thicken with cornflour mixture.
7) Serve hot with steamed rice.