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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
How to
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.
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
4-6 servings
45MINS
Main
Fish
