Monday, 14 March 2011

Asian-style Baked Sutchi Fillet

Sutchi Fillet is a white and greasy fillet of “Catfish” with a fancy name. This fillet is usually found in the frozen department in most local supermarkets which is cheap and great for cooking processes such as steaming, breaded, pan-fried or baked. Even though it might have slight frozen smell or fishy taste but the texture of was rather smooth and fine which is easy to consume by kids.

For this dish, I marinated the fillet with sesame oil, ginger and garlic at least an hour or more before cooking time in order to mask up the frozen taste of the fillet.

Ingredients: (serves 2)
1 Pieces of Sutchi Fillet, thawed
4 Slices of Ginger
4 Cloves of Garlic
1/4 Teaspoon Sesame oil

Seasonings:
1/2 Tablespoon Oyster Sauce
1/2 Teaspoon Fermented Black Beans(豆豉)
1 Teaspoon Cooking Wine
1 Teaspoon Sesame Oil
4 - 5 Slices of Ginger, julienned
2 Shallot, peeled and cut into thin slices
1 Small Chili, thinly sliced diagonally
1/2 Stalk Spring Onion, thinly sliced diagonally

For this dish, I spent around S$5.00 with sutchi fillet cost around S$2.00 for 1 piece, $3.00 for baby bok choy, ginger, chili, shallot and etc.

Method:
1. Grease 1/2 teaspoon of olive oil on baking tray or disposal foil tray. Top with fish fillet.

2. Combine oyster sauce, cooking wine and sesame oil in a small bowl.

3. Spoon the seasoning sauce over fish fillet, top with ginger, chili, spring onion(half portion) and fermented black bean. Cover the tray with foil.

OR


~ Saute the ginger and shallot over medium heat till sligh golden brown, toss in fermented black bean, chili and spring onion and continue to fry for another 10 seconds before adding in the sauce mixture (oyster sauce, cooking wine, sesame oil).

~ Spoon mixture evenly onto the prepared fillet, cover the tray with foil.



4. Bake for 15 minutes in oven toaster, remove the foil cover and continue to bake for another 5 minutes uncovered till fish is cooked through.

5. Sprinkle with reserved spring onion and serve together with prepared baby bok choy.


4 comments:

  1. so sutchi fiilet is catfish? for this recipe, i supposed i can use dory fish instead, right?

    ReplyDelete
  2. Thanks Parsley Sage :)

    Baby: Yup u can try using Dory Fish too :)

    ReplyDelete
  3. Hi, do you bake the bok choy together with the fish or do you fry the bok choy separately? What is the oven temperature?

    ReplyDelete

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