Sliced Fish Hor Fun
Ingredients:a) 400g Hor Fun
b) 200g Fish Slices
c) 1 tablespoon Garlic (Diced)
d) 2 Slices of Ginger
e) Some Choy Sum (Vegetable)
f) Some Carrot (Sliced)
g) 300g Chicken Stock
Seasoning:
h) 1/2 teaspoon Salt
i) 1 tablespoon Oyster Sauce
j) 2 teaspoon Pepper
k) 1 tablespoon Soy Sauce
l) 1 tablespoon Sesame Oil
Cornstarch Solution:
m) 1 tablespoon Cornstarch
n) 80ml Water
Directions:
1) Marinate the fish slices with seasonings for half an hour.
2) Heat up wok and add 1 tablespoon of oil, stir-fry hor fun and add a little light or dark soy sauce. Set aside.
3) Heat up 1 tablespoon of oil, stir-fry garlic and ginger till fragrant. Add in fish slices, stir-fry. Pour in chicken stock, choy sum and carrot and boil the mixture. Prepare the dish sauce by thickening the soup with cornstarch solution.
4) Pour the sauce over hor fun when ready to serve.
* I will usually marinate the fish for about 2 hours so the fish will taste better.
* Step 2 is very crucial in this recipe. It is a very common way of cooking used by chefs to bring out the taste of the hor fun.
This recipe is posted by a cooking trainer on 'U' Magazine.
Food ratings (10 being the best):
My husband's rating - 8/10
My rating - 8/10
This dish is just like what chefs prepare outside but at just a fraction of the cost. The fish is tasty and the hor fun is fragrant. You can also add other ingredients like prawns or crabsticks to make seafood hor fun. Best of all, you can control the amount of sauce you want.
Cooking complexity (10 being hardest to cook):
My rating - 4/10
The dish is relatively easy to cook except for the stir-frying of the hor fun. I tried to make sure that all the hor fun has some soy sauce/ dark soy sauce coating. The wok which I used to stir-fry the hor fun probably makes the cooking more difficult for me. I will post more details of the wok in my subsequent post.
