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Fish w/Hoisin Sauce (P, TNT)
Source: Our cook at home in Singapore in 1970's
Serves: 4

375g (about 12 oz.) white fish fillets, washed well and patted dry
2 tbsp. oil
1 clove garlic, bruised
1 tbsp. light soya sauce
1 tsp. freshly grated fresh ginger
1 tbsp. hoisin sauce
Spring onion to garnish

Heat oil in wok and fry garlic until golden, remove and discard.

Place fillets into the wok, one at the time, turning after a few seconds and moving to one side to make room for the next. When all the fish has been added, sprinkle with soy sauce, cover with lid, reduce heat and simmer 1 minute.

Add ginger, cover and simmer for another minute. Remove from heat, plate the fish, leaving it in the oven on very low heat to keep warm.

Stir the hoisin sauce into the remaining sauce, and when well combined spoon over fish, garnish with spring onion strips and serve with white rice.

The hoisin sauce may be substituted with sweet chilli sauce, or a thick dark soya sauce. I use mushroom soy sauce. Once I made it with duck sauce.

Stir fried vegetables go well with this.

Posted by Ruth Saddick

Nutritional Info Per Serving: N/A