BRAISED MA YAU in BRANDY
(TREADFIN)
This evening, we are braising fish for dinner.
We are gonna sear the fish first and then braise it. Searing the fish will help it to stay whole better, we think. :D
3 Simple Steps:
1. Fry the Ginger.
2. Sear the Fish.
3. Make the Sauce.
The Ingredients.
Ma yau fish (treadfin), garlic, ginger, chillies and tomato.
1. Fry the Ginger.
Scatter the ginger evenly on the pan.
Place the fish on top of the ginger.
This will enable the flavor of the ginger to be infused into
the fish as well as take away any fishy smell.
2. Sear the Fish.
Be sure that the fish is dry before searing.
The oil must be hot and fuming,
otherwise the fish might stick on to the pan.
Very quickly, brown the fish,
and remove it from the pan to a serving dish.
3. Make the Sauce.
Filtered water, thick shoyu, light shoyu,
a teaspoon of brown sugar and a teaspoon of X.O. brandy. :D
Saute garlic and fresh ginger until fragrant.
Toss in chopped chillies.
Use the same pan.
Add tomatoes.
Pour the sauce in. Bring to boil.
Then lower the flame to a simmer.
Arrange the tomatoes like a bed and
gently place the fish above them.
Close lid and allow it to braise in the broth
for a minute or two.
Garnish with a bunch of coriander leaves
and chilly strips.
A close up of our delicious ma yau! :D
Bon Appetite!!! :D
Dinner is super-delicious. The fish is awesome and fresh.
The skin especially, is all crispy and chewy at the same time.
Ooooh, Yummy!!!
The brandy just gives it an awesome - kick. :D
The flavour is totally unbelievable!
The flavour is totally unbelievable!
