This tasty sauce is simple to make and can be served over pan-fried, baked or steamed fish.
Mushroom and Ginger Sauce
|
Ingredients |
1 Serve |
2 servings |
|
Minced ginger |
1⁄4T |
1⁄2T |
|
Sugar |
1 T |
2 T |
|
Vinegars |
1 T |
2 T |
|
Soy sauce |
1 t |
2 t |
|
Water |
1⁄4Cup |
1⁄2Cup |
|
Mushrooms, finely sliced |
2 small |
1⁄4Cup |
|
Spring onions, finely chopped (optional) |
2 t |
1 T |
|
Cornflour |
1⁄2T |
1 t |
|
Salt and pepper |
Two seasons |
Two seasons |
Method
- Combine ginger, sugar, vinegar, soy sauce and water and simmer for 5 minutes.
- Add mushrooms and spring onions. Cook another few minutes until the mushrooms are tender.
- In a small bowl mix the cornflour with a little water to a smooth paste and stir into sauce.
- Stir and simmer the sauce until it thickens. Add salt and pepper to taste.
- Serve over the pan-fried fish.
Pan-fried Fish
|
Ingredients |
1 Serve |
2 servings |
|
Medium to firm textured fish fillet, e.g. gurnard, tarakihi, blue cod |
1 |
2 |
|
Flour |
1-2 T |
2-4 T |
|
Salt |
1⁄4T |
1⁄2T |
|
Oil |
2 t |
1 T |
Method
1. Pat fish dry if necessary. Cut in smaller pieces if too large to lie flat in a frypan.
2. In a shallow dish coat the fish with the flour and salt.
3. Heat oil in a large frypan. Add fish. Cook until fish is lightly browned and flesh is milky. Thin fillets may take as short a time as 45 seconds a side, and thicker fillets 2-3 minutes per side. For a lower fat dish bake or microwave fish.
4. Serve with mushroom and ginger sauce.
Serving Suggestion: serve with potato or rice and vegetables.
Recipes from
Easy Recipes for One or Two
t = teaspoon