After travelling and covering many major countries globally we are stopping by at Bangladesh where cheerful and talented Lail is waiting to spin her kitchen magic on us….I always drop by at Lail’s With A Spin for authentic Bangladeshi Food…To keep up to the theme where world bloggers are coming to share their recipes….dear Lail has bought in a twist to taste recipe which she grew eating up…..Thank you Lail for bringing in this yum fish recipe…..Scroll down to check what she has in store for us today…..
Ramadan Kareem from my family to yours! It is with much joy that I am here on Lubna’s beautiful space today. How can I not be? I love all the projects Lubna is doing with Ramadan on her blog. Like Lubna, Ramadan has a very special place in my heart too. I love her Ramadan events and her recipes, her photos, her stories on her blog posts. Before going into the recipe, please allow me introduce myself. I am Lail from the blog With A Spin. Everyday food tastes better when accompanied by family. Another reason food tastes better is when you add your creativity and add your own spin to a recipe to customize for your palate, for your families liking. With this in mind, on my tiny blog With A Spin, I celebrate everyday life through food, family and creativity. I am passionate about sharing Bangladeshi food, but you’ll find all types of other world cuisine on my space too. Besides food, I throw in travel photo journal and some art and crafts posts from time to time.
Now, on to the recipe. This fish in ginger sauce is a “Desi Chinese” recipe that I grew up eating. It’s one of my favorite recipes that I often prepare for dinner. The sauce is aromatic with intense heat from ginger. The sweetener tames the sharp edges of the ginger and releases sweetness to the sauce. The fish recipe is a great Chinese dish for Ramadan and offers a variation from the traditional Ramadan food. I hope you enjoy this recipe. I invite you to stop by my Ramadan page to find out about the festivities I am hosing over at With A Spin.
Fish in Ginger Sauce
- 1 lb white fish fillet (cod, sole, Pollock, etc.)
- 1 teaspoon salt
- 3 tablespoon cornstarch
- Oil, for pan frying
- ¼ cup ginger, chopped
- 2 tablespoon vinegar
- 2 tablespoon sugar
- 1 teaspoon salt
- 1 cup water
- 1 tablespoon oil
- 2 dry red chilies, chopped
- ½ cup shallot, sliced
- 1 tablespoon cornstarch
- Wash and pat dry fillets. Sprinkle the salt in the fillet. Set aside.
- Take ginger, vinegar, sugar and salt and mix with water. When the mixture boils, turn the heat down to low and simmer for another 4-5 minutes. Set aside.
- Heat oil in a skillet. Working with one fillet at a time, dredge in cornstarch and shake off the access. Place in hot oil.
- Fry fish, turning with a tong every 2-3 minutes and adjusting heat to maintain a steady temperature until fillet is slightly golden and crispy. Set aside and keep them warm.
- For the sauce, add one tablespoon oil in the skillet if there is no oil remaining after frying the fish pieces. Fry the chopped chilies and shallot until shallot is soft and golden. Pour the ginger liquid mixture and cook in medium heat.
- Mix 1 tablespoon cornstarch with ¼ cup water and add to the skillet. Once the sauce is clear and little thick, turn off stove. After about 1-2 minutes.
- Pour sauce over fried fish and serve immediately.
Last year from Lail – Piyaju.
NOTE: You can find updated list of entries till date @ Joy From Fasting To Feasting – VII.