Tuesday, April 13, 2010
Stir-fired Fillet White Fish With Celery Leaves
This dish's called Pla-Pad-Kuen-Chai inThai (Pla = Fish, Pad = Stir fired, Kuen-Chai = Chinese Celery)
Next time if you don't know what to do with celery leaves left after using all of their stalks, try this dish and you will never throw away celery leaves again.
Chinese celery leaves
Tilapia fillet or any kind of white fish
I've heard many people ask if celery leaves are edible. Oh Yes, they are - celery leaves is commonly used in Asian cooking. They taste good and make you feel better with your food - low calorie, high fiber, help lower blood pressure, and some medicine benefit is mentioned.
Now, pair them up with low calorie kind of fish, what else I can say.
Any white fish you like.
This time I went to fish market too late, all they had in the stall was fillet Tilapia, so that's what I'm using.
- 2 pieces of fillet white fish, cut to a bit big bite size.
- a bunch of Chinese celery, roughly chopped.
- 3 cloves of garlic, crushed.
- 2 part tapioca flour, 1 part rice flour - mix together.
- oil for frying the fish.
- 1 tbsp. saute oil
Black fermented soy beans.
Seasoning Sauce (Mix all the following together in a small bowl)
- 1 tbsp. black fermented soy beans.
- 1 tbsp. soy sauce.
- 1 tsp. oyster sauce.
- 2 tbsp. sugar.
- 1 tsp. Asian white cooking wine
- 1 tbsp. lukewarm water
Note: the black fermented soy beans is strongly salty. Start with a little, taste it, then gradually add up because the salty taste is very hard to be fixed once it already is.
1. Heat up the frying oil.
2. Put all cut white fish in the flours mixture.
3. Fry the floured fish until golden crisp, rest them on the rack.
4. In the same wok or pan, take out all the frying oil, put in saute oil.
5. Put in crushed garlic until fragrant.
6. In goes, the crispy fish, celery leaves and seasoning mixture. Give a quick stir (if you feel it's too dry, add a tbsp. of extra water.)
7. Taste the taste and adjust to your taste. Turn off the heat.
8. Serve with steamed rice.