We’d vaguely planned a fish stir-fry for dinner this evening and Stephen volunteered to go shopping for the ingredients. I’d imagined some kind of white fish or possibly some salmon but he came home with a big bag from the fishmonger which included all of the above.
He sauteed off the fish first before removing it to a plate and cooking the vegetables, the fish was then returned to the pan and a mixture of fish stock, oyster sauce and soy was added before the whole thing was steamed for a few minutes. The resulting dish was tasty but lacked any sort of strong flavour. We’d used a chilli from a plant we have growing in the kitchen which was barely recognisable in the end product; clearly meant just for decoration.
The big bag of fish also included two oysters which Stephen had bought as a starter (how decadent for a Tuesday!). We tried to open them but failed miserably so decided to steam them to see if that made the opening process easier; it did and they were really tasty and completely different to the usual “raw” oyster – none of the sliminess that is often associated with oysters but instead a delicately flavoured and moist piece of fish.
I once ‘steamed’ oysters on the barbeque – just placed them on the rack until they just started to open… delicious! (Though I have to say, I do love them raw with just a splash of shallot vinegar…)
You’re back! Hope you had a good holiday 🙂
I didn’t think of doing them on the barbecue, that’s a really good idea.
Hmm yes we can do oysters on the barbecue when we do our Japanese black cod (or not cod as the case may be) on the barbecue!
I have a couple of rules when it comes to stir-frying (my mum’s chinese and these are actually her rules) – always start with frying some minced garlic, chilli (optional) and chopped up ginger. Then throw the veg in, then the fish and then the oyster sauce, soy sauce with a splash of stock and then thicken with cornflour but sometimes I find just oyster sauce and soy is enough. I find that frying the seafood first is unnecessary. Must, MUST be garnished with spring onion and a drizzle of sesame oil. Some coriander can also work well.
Good rules for a tasty stir-fry 🙂 hope it helps.
Thanks L, that’s quite different to the way we did this particularly stir-fry but I’m sure we used a similar method to yours in the past. Will try it this way next time 🙂