Last weekend, I was at Chadstone to catch the 9:30pm session of The Expendables. The movie was meh, even though the boys love it. Anyway, the food court was closing and everything was 50% off. My friend was starving so he went to the Asian food stall. As I stood there, I observed that most of the angmohs chose honey soy chicken.
That observation struck me that honey soy chicken and kung pao chicken has become the signature Asian stir fry dish… and they are pretty boring dishes, in my opinion.
I’m not a big fan of Western food. I don’t mind them souvlaki, kebab, pasta, pies or whatever people of the Western world eats. But I come from a pretty traditional Asian family. So, I love stir fry. It makes a quick, easy and tasty meal. Just throw all the ingredients in the frying wok (frying pan in my case), fry them for a good 15 minutes and you’re good. The end product is usually aromatic with colours that will make you salivate. Taste wise, it is almost always rich in texture, as opposed to Western food, which I always find the taste bland and boring.
So, on a cold winter evening, I made an Asian stir-fry dish with a twist of Western flavour.
Stir-Fry Basa fillet in Oyster Sauce and White Wine (Serve: 1)
200g basa fillet, sliced
1 chilli, sliced
2 cloves of garlic, minced
Some onion, diced
A small knob of ginger, sliced
1/3 cup of Oyster sauce
1/4 cup of DRY white wine
1. Heat up some oil in frying wok/ pan on high heat.
2. Add garlic (minced), ginger (sliced) and onion (diced). Turn heat down to medium and cook for 2 minutes.
3. Add the sliced basa fillet and stir it with the spices.
4. Pour in white wine and stir the content. Place lid over wok/ pan and let it simmer for 5 minutes on low heat.
5. When basa fillet is medium cooked, turn heat up to medium and stir in oyster sauce and chilli.
6. Stir fry and heat through.
7. Place lid over wok/ pan to retain moisture and smooth texture of fish.
Tips:
1. Use cheap arse $5 dry white wine. For better result, replace it with chinese white wine made for cooking.
2. Add salt and sugar to taste for a more enhanced tasting experience. I normally forego salt and sugar and opt for “natural” taste through condiments.
Well, I was very pleased with the end result. I was so tempted to finish it but I managed to save some for dinner the next day 🙂
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