Ginger is not one of my favorites, except when it’s mixed with soy sauce. It’s especially good with fish.
This is a staple in a lot of Chinese restaurants, and it’s something that I like to cook whenever I grow tired of frying or broiling fish.
Here are the ingredients-
3 fillets of fish (I used Pangasius here, but use a whole lapu-lapu if available.)
1 thumb of ginger, sliced thinly (Not so thin that I wouldn’t be able to see and remove it. I can’t stand biting it.)
5 cloves of garlic, smashed
5 stalks of green onions, cut into 2-inch pieces
1 small red bellpepper, sliced thinly
1/3 cup of soy sauce
1/4 cup of water
almost a teaspoon of brown sugar
a few drops of sesame oil
fried garlic and minced green onions for garnish
Mix everything, except the fish and sesame oil in a pot and bring into a rolling boil. Put the fillets and cover the pot. Lower the heat, count to 60, turn the fish over, cover the pot, turn off the stove and let the fish cook for another 30 seconds. You don’t want to overcook it. :p
Plate the fillets. Drizzle with sesame oil and sprinkle with fried garlic and fresh green onions. Best served with white rice. Isang bandehado shempre.