fishThis tasty sauce is simple to make and can be served over pan-fried, baked or steamed fish.

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Mushroom and Ginger Sauce

Ingredients

1 Serve

2 Serves

Minced ginger

¼ t

½ t

Sugar

1 T

2 T

Vinegar

1 T

2 T

Soy sauce

1 t

2 t

Water

¼ cup

½ cup

Mushrooms, finely sliced

2 small

¼ cup

Spring onions, finely chopped (optional)

2 t

1 T

Cornflour

½ t

1 t

Salt and pepper

To season

To season

 

Method

  1. Combine ginger, sugar, vinegar, soy sauce and water and simmer for 5 minutes.
  2. Add mushrooms and spring onions. Cook another few minutes until the  mushrooms are tender.
  3. In a small bowl mix the cornflour with a little water to a smooth paste and stir into sauce.
  4. Stir and simmer the sauce until it thickens. Add salt and pepper to taste.
  5. Serve over the pan-fried fish.

 

Pan-fried Fish

Ingredients

1 Serve

2 Serves

Medium to firm textured fish fillet, e.g. gurnard, tarakihi, blue cod

1

2

Flour

1-2 T

2-4 T

Salt

¼ t

½ t

Oil

2 t

1 T

 

Method

1. Pat fish dry if necessary. Cut in smaller pieces if too large to lie flat in a frypan.

2. In a shallow dish coat the fish with the flour and salt.

3. Heat oil in a large frypan. Add fish. Cook until fish is lightly browned and flesh is milky. Thin fillets may take as short a time as 45 seconds a side, and thicker fillets 2-3 minutes per side. For a lower fat dish bake or microwave fish.

4. Serve with mushroom and ginger sauce.

Serving Suggestion: serve with potato or rice and vegetables.

 

Recipe from Cooking for Older People – Easy Recipes for One or Two,
Canterbury District Health Board.


Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre