Wednesday, March 18, 2009

Stewed Seabass with Carrots

All in one dish rich in protein & fibre. Pan-fried fish gives a milky soup base to this dish. Though only a little salt is added, the soup is sweet because of the carrots added. I used the soup base to cook mee sua for my boy's dinner.

  • 1 seabass
  • 200gm radish, shred finely
  • 1 carrot, shred finely
  • 3 slice ginger
  • 2 cups water
  • dash of pepper
  1. Sprinkle a little salt over the fish, coat lightly with some corn flour.
  2. Heat 3 tbsp spoon oil in wok, pan fry fish on both sides till lightly brown.
  3. Add ginger, carrots & water. Bring to boil. Cover and simmer for 45mins till carrots are tender.

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