No Meat Fridays

Today, since we are still in the Lenten Season, I prepared a fish and vegetable dish for my family that only took 30 minutes to prepare. It was a recipe that I learned from my friend & fellow mother of 2 boys, Wing P. when she brought this during our last swim/play date 3 weeks ago.  It was so delicious that I had made this dish more than 2  times since then.  I was not able to take pictures because I was too hungry to even bother.  Next time I'll be more creative & ready!

You could use any kind of white fish fillet for this dish, just make sure it is completely thawed and thoroughly dry to avoid a soggy fish dinner (has happened to me many times). If the fillets are frozen, leave it in the refrigerator overnight to thaw completely.  If you are in a bind & have to cook the fish immediately from a frozen state, just microwave the fillets for about 3 minutes, run lukewarm water over it until thawed out, separate the fillets gently and dry them individually. 

Easy Fish Dinner (for lack of a better name!)

Ingredients:
1 pound (1/2 kg) white fish fillet (tilapia,whiting, or cod)seasoned with salt & pepper
2 tbsp canola oil for pan searing
1 flat can of flat anchovy fillets mashed into a paste, mixed with 2 tbsp melted butter & 2 tbsp olive oil &1 tbsp mirin (Japanese sweet wine)
lemon wedges
capers

Directions:
Pan sear the fish fillets on both sides until lightly browned. Carefully transfer & arrange fillets onto a flat serving dish. Decoratively sprinkle anchovy mixture onto cooked fillets.  Serve with lemon wedges & capers and steamed Jasmine or Japanese rice.  Also goes well with garlic & oil pasta.


Broccoli with Oyster sauce

Ingredients:

2 tbsp Canola oil
1/2 tsp chopped garlic
1/4 cup sliced white onion
3 cups of Broccoli florets
1/2 cup water
2 tbsp Oyster sauce
salt & pepper
1/2 tsp cornstach dispersed in 2 tbsp water

Directions:

Heat canola oil in a wok. Saute garlic, followed by onion until slightly transparent. Add in broccoli florets and saute in high heat until broccoli turns into a rich dark greenish hue.  Season with salt & pepper. Add 1/2 cup water and continue sauteing broccoli for another 2 minutes. Add oyster sauce.  Move broccoli around wok with a wok ladle and then add the cornstarch mixture.  Cook until sauce is thick. Add a little bit of water at a time if sauce is reduced too much before the broccoli is cooked. Serve in shallow serving dish.