August 19, 2016

Fabulous Friday Flavour: Turmeric Fish in Oyster Sauce

Fish marinated in turmeric and then fried is a match made in heaven.

Actually, pretty much almost anything marinated in turmeric would taste pretty good. And, as long as you don’t use too much of it, you and your food would be good to go.

With some cut vegetables added to it, you ‘ll have yourself a nice, healthy one pot meal for the family to enjoy. This goes down well with kids, so don’t be afraid to get them to try it. 

Turmeric Fish in Oyster Sauce
Serves 2
Healthy and flavourful serving of fish in oyster sauce, topped with a good dose of long beans for some fibre
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2-4 slices of white fish
  2. 1 medium red shallots, sliced
  3. 1 cm of fresh ginger, sliced very thin
  4. 1 clove garlic, pressed
  5. 1 tspn turmeric powder
  6. Pinch of salt
  7. 1 tbsp oyster sauce
  8. 1 cup of sliced long beans
  9. Half to 1 cup of water
Instructions
  1. Rub turmeric powder and pinch of salt to slices of fresh fish and set aside
  2. Heat up about 3-4 tbsp of olive oil in a pan and add the fish.
  3. Fry until both sides are browned and remove from the pan
  4. Using the same oil in the pan, add in pressed garlic, ginger and onions. Saute for 1-2 minutes till the onions are translucent
  5. Add in oyster sauce and salt to taste. Mix well. Add water and let simmer
  6. Add in the beans and fry for about 3-5 minutes
  7. Move the beans to the side and put the fried fish back in
  8. Cover the fish with the beans, splash over with the sauce and lid it up for 3-5 minutes
  9. Turn off the heat
  10. Serve with rice
Notes
  1. Fish is usually cooked when it gets flaky. Top with small slices of chilli if you prefer a spicier version
Grubbs n Critters http://grubbsncritters.com/

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Comments
  1. I haven’t had fish seasoned with turmeric before. I love it with potatoes, especially in samosas. I like reading your recipes and learning new uses for the spices. This will be definitely tried in my house. Along with the ‘long beans’. Are those equivalent to green beans? Do you also have short beans? You can smack me if you want, haha. Mwah!

    • You haven’t? You absolutely have to try! Do it with chicken too. It also must be Asian thing. I’m a novice at this still and you have been cooking far longer than I did but you make me so happy when you say you like reading my recipe, Jas. Yippeeee! hehehe
      hmmm…how would you define green beans? anything that’s green? LOL. Actually they do come in long and short! Google Long beans and short beans” for image and you know what I mean. Taste wise, I really cannot differentiate the two, but they make good veggies. Although then to be “squeaky” if you undercook them. I hate it when it happens. EEks.

      • Got it! They really do exist…the long beans, lol. I should keep my mouth shut. At least I’d appear smarter, ha!

        • Hahahha..yes they do! Although I don’t think the long ones taste that much different from the short ones. And when you slice them to smaller pieces (which I tend to do), long or short doesn’t even matter. LOL. No no…you should never ever keep your mouth shut, Jas! That has got nothing to do with smart; I just think these are more of Asian thing. Plus, realistically, I don’t think you’d survive long to keep your mouth shut for too long. :p *muaaacks*

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