Pampano in Ginger & Oyster Sauce
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This Asian style fish dish is simply delicious. We upped the flavour with our Black Bean Chilli Oil. Perfect for a midweek meal. Substitute pampano with mahi-mahi or tuna.
Pampano in Ginger & Oyster Sauce
Rated 5.0 stars by 1 users
Category
Main
Servings
4-6
Cook Time
45 minutes
Ingredients
- 1 pampano shallow slits on the sides
- cooking oil
- 3 cloves garlic minced
- 1 medium onion sliced
- 1 inch ginger peeled and thinly sliced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp water
- 1 tsp RoniB's Kitchen Black Bean Chilli Oil
- salt and pepper to taste
- 1 carrot julienned
- 2 spring onions thinly sliced
Directions
- Make shallow slits on the side of the fish. Season with salt and pepper. Set aside.
In a shallow pan, heat oil. When oil is hot but not smoking, fry the fish on both sides until cooked. Set aside.
In the same pan, reduce the oil to about 1 tbsp.
Saute garlic, onion and ginger until fragrant.
Add the soy sauce, oyster sauce, water and black bean chilli oil and reduce until it has thickened slightly.
- Return the fish into the pan and let sauce simmer.
- Add salt and pepper to taste.
- Transfer the fish into a serving platter and top with the carrot and spring onions.