Soy Sauce Fish with Mushrooms & Onions
This is a simple nutritious dish that I serve with rice and call it a meal. Perfect for lunch as a meal or for dinner as a dish.
I used deep water hake, a very popular type of fish in South Africa. But you can use any kind of thick fillet. Cod, dory and sole are fine.
The flakey soft fish goes very well with the rich, dark soy sauce and sweet onions and mushrooms. Best eaten with rice.
300g white fish fillets (I used hake. But cod, sole, dory are all fine)
150g brown mushrooms
1 tablespoon minced garlic
2 tablespoons plain flour
Salt & pepper to season
3 tablespoons cooking oil
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
2 tablespoons water
2 tablespoons Shaoxing Huatiao wine
1 tablespoon corn flour mixed with a little water
Peel and cut the onion into thin slices.
Cut the mushrooms into quarters or small pieces.
Season the fish with salt and pepper. I always use Garlic Pepper Seasonings. It has garlic flavoured salt, pepper and some herbs in it.
Season the fish well on both sides.
Heat a saucepan and add 3 tablespoons of cooking oil.
While the oil is getting hot, coat the fish with some plain flour and shake off the excess.
When the oil is very hot, but not smoking, add in the fish.
Cook slowly at a medium hot. Careful not to cook at high heat. If the pan is too hot, the fish will burn on the outside and stay raw on the inside.
Gently cook till golden brown on one side, then flip over the fish.
Once both sides are golden brown, remove the fish and set aside.
Immediately add the onions to the saucepan and stir fry for a few seconds.
Add the mushrooms and keep stir frying.
When the mushrooms and onions begin to soften, add 1 tablespoon of minced garlic. Stir well to combine.
Add 1 tablespoon of oyster sauce.
Add 1 tablespoon of dark soy sauce.
Add 2 tablespoons of water.
Add 2 tablespoons of Shaoxing Huatiao wine.
Add 1 teaspoon of sugar.
Stir well to combine. When the vegetables are soft, thicken the sauce with 1 tablespoon of cornflour mixed with a little water. Add a little at a time and stir well. Thicken the sauce to the consistency to your liking.
Serve with white rice.
The fish would have a crispy crust and a very soft inside.
The printable version of this recipe is here -
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