Wednesday, February 15, 2012

[Tony's Creation]Crispy Sole with eggplants in black pepper sauce)


[Prep: 15 minutes | Cook: 20 minutes | Make: 4 people | Calories: 950 (Estimated)]

.: Info :.

A common mistake that beginner always make is to flip the fish too often and too early.

Fish is easy to break at the beginning.  Always brown one side of the fish before flip it over.  Usually, flipping the fish 3 times are more than enough.

Another mistake is over cook the fish.  The heat is easy to go through the fish.  Once it is about 80% done, it is time to set it aside and let the remaining heat to cook through the fish.  This way, the texture of the fish will be moist and smooth.

With more practice, everyone can make cook the fish perfectly.

.: Ingredients :.

1- 350g of frozen sole, cut into pieces
2- 1/2 onion, peeled, cut into piece)
1 tbsp of minced garlic
- 350g of eggplants, cut into pieces
5- 1 green pepper, seed removed, cut into pieces
1 tbsp of black pepper flake

.: Sauce Mixture :.
[just for reference only]

1- 1 tsp of black soy sauce
2- 1/2 tbsp sugar

3- 200 ml of hot water
4- 1/2 tsp of chicken powder
5- 2 tbsp corn starch mix with 2 tbsp of cold water

.: Steps :.

1-  Dry the fish well.  Marinade the 1/2 tsp of white pepper and salt for 10 minutes.  Coat the fish with flour or corn starch lightly.  Heat the pan with 1/4 cup of oil over medium high heat.  Fry the fish until both side is golden and well done.  Put it aside and drain it well

2-  Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over medium high heat again.  Add the minced garlic, black pepper and the onion with 1/3 tsp of salt.  Stir-fry all the ingredient until the onion is soft.  

3-  Add in the green pepper and eggplants.  Turn the heat to medium.  Add in 5 tbsp of hot water.  Cover and simmer until the eggplants are soft (about 3 minutes).  Turn the heat back to medium high heat.  Stir-fry the ingredients until the water is evaporated.

4-  Add in the sauce mix.  Stir the sauce mixture until it is thicken.  Add in the cooked fish and mix all the ingredient together gently.  Dish it up and serve it in hot.  

.:Tips :.

1- Cut the eggplants into medium size or it will hard to cook through.
2- Be patience to pan fry the fish.  Coat the fish with corn starch or flour will help to hold the fish together while pan-frying.  Brown one side of the fish before flip it over to other side.  If you flip the fish too early, fish will break easily.
3- Adjust the thickness of the sauce mixture before adding the cooked fish.  If the sauce is too thick, add some hot water to dilute it. 

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