Lemongrass ChickenApril 11, 2012
Seafood flavoured thigh bone of PorkAugust 11, 2012
Nothing beats a simple pan-fried fish steak to call it a day. As I have been running in and out of my home, hardly have time to prepare elaborate dishes not to mention sit down and write new posts, I am guilty to have placed my joy and passion of recipe blogging at the back seat. On a more optimistic note, there’s a saying, “behind every cloud, there is a silver lining.” but I can’t quite see it at this moment.
5 thick slices of fish steak (big ‘sek pan’ fish or garoupa)
15 slices of old ginger
a dash of sesame oil
a dash of light soy
a sprinkle of brown sugar
1 bulb of minced garlic
200ml olive oil
a generous amount of grapeseed oil
Most importantly, we must use a non-stick pan.
- Make garlic oil in advance and can be store at room temperature for 1 week. Mince garlic evenly. In a saucepan, heat up the olive oil and slowly put the garlic into the hot oil. Stir garlic with a wooden spoon to ensure every mince garlic turns evenly golden in color. Heat must not be too hot. Cut off the heat and immediately pour garlic and oil into a prepare ceramic bowl. Leave the garlic oil uncovered until it’s cool.
- Pat dry all the fish steaks with disposable kitchen towels.
- Drizzle some grapeseed oil into a heated non-stick pan. In goes some ginger slices. When the ginger slices hit the grapeseed oil and creates a sizzle, carefully put in the fish steaks. Do not over crowd the pan. Steaks can be cooked in 2 batches. Leave the fish steaks to sear for about 3 – 4 minutes before flipping them over to the other side.
- Add a dash of sesame oil and a splash of light soy over the fish steaks. Followed by a light sprinkle of sugar over the steaks. Serve with a teaspoon of garlic oil.