Pan Grilled Chicken with Mushroom Sauce

Chicken and mushroom are both my kids' all time favourite food.  When I'm feeling lazy, I'll grill chicken with mushroom.  It can never go wrong. 

It's always better than cooking the typical 3 dish 1 soup meal.  So much lesser things to prepare and cook.  And most importantly so much less washing and cleaning up to do.

Ingredients:

• 2 Chicken Thigh, deboned
• 1 box Cremini Mushroom, cleaned and sliced
• 1 tablespoon Butter
• 100ml Chicken Stock
• Salt to taste
• Cornflour Mixture (thickener)

Marinade:

• 1/2 tablespoon Light Soy Sauce
• 1/3 tablespoon Sake or Chinese Cooking Wine
• 1/3 teaspoon Garlic Powder or 2 clove Garlic, grated

How to do it:

1. Marinate chicken thigh in marinade for an hour.
2. Drain and grilled on lightly greased pan, skin side down on medium low heat for 15mins.
3. Turn chicken thighs over and grill for another 10mins or till chicken thighs are completely cooked.
4. Meanwhile, melt butter in a pan.
5. Stir in mushroom and a pinch of salt.
6. Saute till the juice from the cooking starts to dry up a little.
7. Add in the chicken stock and bring it to a boil.
8. Season with salt.
9. Thicken the sauce with corn flour mixture.
10. Drizzle over the chicken thighs and serve.

Note:

• Cremini Mushroom are similar to White (Button) Mushroom.  It is the one with a light brown cap.
• You can use white mushroom too but I prefer Cremini Mushroom as it has firmer texture and a more earthy flavor compared to the white mushroom.

Steamed Seafood Tofu Balls

This is a easy dish and is quick to prepare and tasty too.

If you have more time, use dry shitake mushroom (dehydrated) instead of fresh shitake for added fragrance.  Seafood is added for texture and extra crunch. 

This is a dish well received by both the adults and kids.

Ingredients:

• 1 tube Egg Tofu
• 200g Fish Paste
• 8 Medium Prawns, shelled and deveined
• 3 Fresh Shitake Mushroom, stem removed and diced
• 1-2 small floret Broccoli, diced
• 50ml water, if using Happy Call Pan

Seasonings:

• 1 teaspoon Sesame Oil
• 1 teaspoon Light Soy Sauce
• a dash White Pepper Powder

Sauce:

• 50 ml Water
• a pinch Chicken Seasoning Powder
• Corn Flour Mixture as thickener

How to do it:

1. Smash prawn with flat part of cleaver or chopper and set aside.
2. Squeeze egg tofu out of the tube.
3. Mix tofu, fish paste, prawns and the diced vegetables together with the seasonings.
4. Oil a muffin tray.
5. Scoop about 1 to 1 1/2 tablespoon of tofu mixture into the tray. Top with a wolf berry if you like.
6. Add the water to the happy call pan and set the tofu mixture to steam for 5 to 7 minutes.
7. Remove the tofu balls with a spoon and set aside.
8. Carefully pour out the juice in the muffin tray into a pan.
9. Add in water and seasoning with chicken seasoning powder and bring to a simmer.
10. Thicken with corn flour mixture.
11. Spoon sauce over the tofu balls.
12. Drizzle sesame oil if you like.
13. Serve immediately.

Note:

• You can replace prawns with squid if you like.
• Experiment using other vegetables instead of broccoli.
• If you do not have a Happy Call Pan, you can steam using the regular way. Remember to lift the muffin tray up so the steaming water will not boil and get into the muffin tray.

{ Breakfast : Burger with Chicken in a Biskit }

This was today's breakfast.

I made the kids' favourite cheesy meat patties, this time with a folded slice of mozzarella cheese in it instead of the usual cheddar cheese.

This time I coat it with Chicken in a Biskit for extra flavour. The usual coating will be with panko for the crunch. You can use cream crackers too for a cheaper way.

If you like your meat patties real crunchy, you got to try using rice krispies!

From left to right: Meatballs coated with Panko, Cream Crackers and Rice Krispies.

Pan Grilled Salmon with Zesty Dill Butter

Recently, my hubby bought some expensive oranges. Harukra oranges to be specific. I want to get all I can from these oranges so I decided to save the zest to make this dish.

Ingredients:

• 2 piece Salmon
• A pinch of Salt and a dash of Ground Black Pepper

Seasoned Butter:

• 1/4 teaspoon Garlic Powder
• 1 teaspoon Fresh Dill, chopped
• Zest of  a Citrus Fruit like lemon, lime or orange
• 1 tablespoon Salted Butter, softened

How to do it:

1. Prepare the Seasoned Butter by mixing all ingredients together well.
2. Return the butter to the fridge if it is too soft; ie; cannot hold it's shape.
3. Clean salmon and pat dry.
4. Rub salmon with salt and ground black pepper before pan grilling.
5. Sparingly spread some butter on salmon for grilling just to prevent sticking.
6. Pan grill salmon till just well done.
7. Serve with a teaspoon of soften seasoned butter.

Note:
The potato served here with the salmon is parboiled with skin intact till tender. It is pan-grilled together with the salmon.

{ Dinner: Grilled Chicken with Herbs }

One of those days that the kids didn't want rice. They prefer chicken than pork hence you see me cooking more of chicken.

Serving this with Mushroom Soup and Baked Cauliflower Mash.

This is one of my favourite grilled chicken recipe, which I have shared in 2007. I'm re-posting this recipe again as the picture on the older post has gone missing.

Ingredients:

• 2 Chicken Drumstick

Marinade:

• 1/2 teaspoon Dried Thyme
• 2 teaspoon Dried Rosemary
• 1/2 (of a whole) Lemon Rind
• 1/2 teaspoon Salt
• 1 tablespoon Lemon Juice
• 1 tablespoon Olive Oil

How to do it:

1. Mix marinade.
2. Add chicken to marinade and set aside for at least 1/2 hour.
3. Heat grill pan with a little oil.
4. Grill chicken skin down first, till brown.
5. Turn over and continue to grill the other side of the chicken.
6. Serve.

{ Breakfast: Pan-Grilled Teriyaki Chicken Burger }

This is one of the many back-dated posts that I mentioned earlier which I meant to share in January but didn't get to do it. So while I have time to update, I'll try to do as much back-dated posts as I can.

For those who are subscribing to my feed, my apologies for the flooding.

I made this for breakfast during one of the weekends, many weeks ago :P. The bun was sliced half. I buttered it a little and pan grilled them. You can catch a glimpse of the grill lines on the underside of the top bun on the picture below. :P I served it with homemade chips here.

Ingredients:

• 4 Chicken Breast, deboned

Marinade:

• 1/2 teaspoon Garlic Powder or 3 Fresh Garlic, grated
• 1 tablespoon Sake
• 1/2 tablespoon Light Soy Sauce
• 1/2 tablespoon Sugar

Teriyaki Sauce:

• 4 tablespoon Sake
• 1 tablespoon Mirin
• 5 tablespoon Light Soy Sauce
• 1 tablespoon Maltose or Sugar
• 1 teaspoon Ginger; done by squeezing grated ginger

How to do it:

1. Pat dry chicken and add into marinade.
2. Marinate for an hour.
3. Heat pan with a little oil.
4. Drain the chicken meat and pan grill with skin side down.
5. Flip over when it's beginning to brown.
6. Pan grill till chicken is almost cooked
7. Meanwhile, combine ingredients for the sauce and simmer.
8. The sauce should slower starts to thicken a little.
9. Pour the hot sauce into the grill pan where the chicken is grilling.
10. Bring the sauce to a boil if it's not so.
11. Coat the chicken well with the sauce while the sauce is thickening.
12. Remove once the chicken is well coated with the sauce.
13. Serve with rice or as a burger like what I have done here.

Note:

• I'm trying to cut time by cooking the sauce while grilling the chicken. If you are doing so, please make sure you control the timing well. The sauce should not be too thick before adding the chicken. Reduce heat or add a little water if it get too thicken.
• You don't have to follow my lazy way. You can just finish grilling the chicken then prepare the sauce. After that  then add the chicken to the sauce to coat it. ;)
• You can use ready made teriyaki sauce if you like too.

{ Dinner: Pan Grilled Chicken Chop with Ham and Cheese } 火腿芝士鸡扒

I had to run some errands yesterday and didn't plan for dinner.

Before I headed home, I dropped by Cold Storage and bought a tray of (4pcs) boneless chicken thighs for under $10.

I went home and dug into my fridge for other ingredients and decided to make this for dinner. It was a rush job, all done under an hour for 4 servings. As I didn't have enough time to marinate the chicken well, I used honey baked ham and cheese to further enhance the taste.

I'm pleased that the rushed out dinner wasn't that bad. ;)

Ingredients:

• 2 Chicken Drumstick or Breast, deboned
• 4 slices Ham Baked Ham, cut into strips
• 4 slices Cheese

Optional Ingredients:

• 10 - 15 New/Baby Potatoes or any potato of your choice, scrubbed and cleaned (skin if you prefer not to have the skin on)
• 2 Carrot, skinned and chop into smaller pieces.
• 3 medium Onion, cut into half (I'm using red onions here)

Marinade:

• 1 teaspoon Dried Thyme
• 2 teaspoon Dried Rosemary
• Rind of 1 Lemon
• 1 teaspoon Chicken Powder or Salt
• 1 teaspoon Light Soy Sauce
• 2 tablespoon Lemon Juice
• Sprinkle of  Ground Black Pepper (optional)

How to do it:

1. Clean and dab chicken meat dry.
2. Add marinade to chicken meat and blend well with the meat..
3. Set aside for 1/2 hour.
4. Heat grill pan with a tablespoon olive oil.
5. Grill chicken skin down first for about 2 mins, till brown.
6. Turn over and continue to grill the other side of the chicken till it's completely cooked.
7. Place ham on top of chicken chop; skin side up and top with cheese.
8. Cover and continue grilling for a 10-15 seconds till the cheese starts to melt.
9. While pan grilling the chicken meat, prepare the vegetables, if you are serving it with the chicken chop.
10. Boil the vegetables in a pot of lightly salted water for 10-15 mins till they are tender. This is to cut down cooking time. I usually just let them roast in the oven.
11. Drain and set aside.
12. Pan fry 3 strips of diced streaky bacon till lightly brown. 
13. Pan grill the onion at the same time while pan frying the diced bacon.
14. Add in the drained vegetables and toss well in the oil.
15. Transfer the vegetables and roast at 240c for 15 mins.
16. Sprinkle with some salt and set aside to be served.
17. Serve chicken chop with roasted vegetables.

Note:

• Oil Splatter Alert! I'm using a HCP grill pan to cook it. If you do not have one, use a pan with a cover.
• If you do not have an oven to roast the vegetables, you can pan fry them lightly but it will take a longer time as you have to turn them one at a time to avoid burning them.

{ Breakfast: Mini Burger Set } 迷你汉堡套餐

This was for breakfast today.

I made Mini Cheesy Burger today. For the patties, I used minced meat, fish paste, crab stick and mozzarella cheese. The burger, using butter roll,  was with a sliced of cheese, some shredded cabbage with mayonnaise.

The side were simple egg roll, edamame beans and salad

What did you have for breakfast?

5-spice Pork Chop 五香猪排

If you think this dish here looked familiar, you are right. I was trying to do a replica of Din Tai Fung's Pork Chop (Fried Rice).

The end results weren't exactly what I'm looking for but my family gave me 2 thumbs up. They think it's close enough and they liked my version.

I'm using lean pork loin. If you like it with some fats, you can use other parts to make this too.

Ingredients

• 4 pieces Lean Pork

Marinade:

• 1/2 - 1 teaspoon 5-spice Powder
• 1 tablespoon Cooking Wine
• 1 1/2 tablespoon Light Soy Sauce
• 1 teaspoon Oyster Sauce
• 1/4 teaspoon Sugar
• 1/2 teaspoon Garlic Powder
• a sprinkle of Pepper
• 1 or 2 drop Dark Soy Sauce for colour (optional)

How to do it:

1. Use a mallet to tenderise the meat.
2. Add in the ingredients for the marinade to the meat.
3. Coat the meat well with the marinade and set aside for an hour.
4. Heat pan with 1-2 tablespoon oil, depending on how many pieces you are frying at the same time.
5. Pan fry one side for 1 to 2 minutes before turning over to cook on the the other side.
6. Turn and cook on the other side till just done.
7. Dish and serve.

Note:

• Oil splatter alert! ;) You might want to use Happy Call Pan or any pan with a lid when pan frying the meat.
• Do not over cook the meat as it will lose the moisture and turn tough.

Pan Fried Ribs with Rosemary 迷迭香煎排骨

This is one of the earlier dishes I did using the Happy Call Pan (HCP). Again, this was 'hidden' away in the draft folder till now. :P  Age's catching up. I'll be 41 on my coming birthday. :o Memory is failing. :p

I haven't been using my HCP much lately. Just too lazy. I have been letting the oven do most of the work. Perhaps I should use the HCP to make this dish again.

If remembered correctly, the ribs done with the HCP was rather juicy as compared to using the oven. However, I usually oven grill the ribs with the onions. It adds the sweetness of the onions to the ribs. I'm unable to do so with the HCP as it will burn the onion. The onions here is served as a side. Please omit it if you don't like it. I love onions though. ;)

Ingredients:

• 2 Pork Ribs
• 1 teaspoon Minced Garlic
• 1 sprig Fresh Rosemary or 1/2 teaspoon Dried Rosemary
• 1/2 Onion, sliced
• Salt and Pepper to taste

Marinade:

• 2 teaspoon Cooking Wine
• 1/2 teaspoon Light Soy Sauce
• 1 teaspoon Minced Garlic
• a pinch of Salt
• a dash of Pepper

How to do it:

1. Add ribs to marinade.
2. Set aside and let it marinate for 20 mins.
3. In the pan, heat 1 tablespoon oil.
4. Add in onions and half of minced garlic.
5. Saute fragant and onions are soften.
6. Season with salt and pepper.
7. Side aside.
8. Using the same pan, place the ribs and sprinkle rosemary over.
9. Covered the pan and cook for 2 mins on each side on medium low heat till just done.
10. To have the ribs more charred and brown, turn up the heat a little and pan fried each side well, uncovered.
11. Remove and serve with onions.

Note:

• Time required to cook the ribs depends on how thick/meaty the ribs are.
• You can use any cooking wine you like.

Caramelised Peppered Bacon 焦糖黑胡椒培根

We love bacon cos it makes food taste extra nicer with it. :P My son prefers bacon over ham. However, you might find bacon over salty, even if it's low sodium bacon.

I like to 'season' my bacon so it's not so 'boring' and salty. It will makes a great side to any breakfast or meal. Like the Sausage with Bacon Sandwich I made with these bacon.

You got to try it to believe it. ;)

Ingredients:

• 4 strips Streaky Bacon
• 1 teaspoon Brown Sugar or to taste
• Ground Black Pepper

How to do it:

1. Pan fry bacon without oil on medium heat.
2. Sprinkle ground black pepper on the bacon while it's cooking.
3. Turn over and do the same.
4. When bacon is almost done to your liking, reduce heat.
5. If there are a lot of oil, drain it.
6. Sprinkle brown sugar on both sides of the bacon.
7. Cook for about 20 second till sugar melts but not burn.
8. Remove to cool.
9. Serve as sides.

Spicy Miso Clams 辣味味噌炒蛤蜊

This got to be one my of favourite dish. I can eat this alone and once you start, you can't stop till they are all gone. :P

I usually cook it using my wok pan. However, this recipe here that I'm sharing is done using the Happy Call Pan.

It's harder to cook this way as you can't stir-fry it to get a good mix. I shake the pan instead, trying to get the clams to be coated well with the sauce. Definitely not as convenient compared to using the wok but it works.

Ingredients:

• 600g Clams, cleaned
• 3 Shallot, chopped
• 4 clove Garlic, chopped
• 2 fresh red chilli, chopped
• 1 tablespoon Miso
• 1 teaspoon Sugar
• 1 tablespoon Cooking Wine
• 1 tablespoon Oil
• Cornstarch mixture (thickener)

How to do it:

1. Soak clams in salted water for 20 mins to let it spit out the dirt.
2. Drain and set aside.
3. Mix miso, sugar and wine together and set aside.
4. Heat oil in wok.
5. Stir fry shallot, garlic and chilli till fragrant.
6. Add in clams.
7. Cover pan for 1/2 minute; shake pan.
8. Open pan and add in the miso mixture; shake pan to mix well.
9. Cover and continue cooking till all the clams are opened.
10. Discard those that did not open.
11. Gradually stir in cornflour mixture to thicken the sauce.
12. Serve.

Chicken Cutlet with Black Pepper Sauce 黑胡椒鸡扒

I just received my Happy Call Jumbo Grilled Pan recently to replace my current grill pan which has lost it non-stick surface.

I love to have grill lines on my food but I was a bit disappointed that my grilled chicken just couldn't get the grill lines as the grill lines on the pan are too shallow. Other than that, the pan works perfectly, with minimum oil splatter as I can cover the pan while grilling the chicken.

You see this commonly served in restaurant. It is a very easy and you can make it yourself at home. You can either use instant black pepper sauce or like me, make it yourself so you can adjust the the sauce to your liking.

I make this rather often as it's one of my and my husband favourite. You will be surprise how easy it is. :)

Ingredients:

• 2 Chicken Thigh, deboned
• 4-5 New Potatoes or 1 regular Potato

Marinade:

• 1/2 tablespoon Light Soy Sauce
• 1/3 tablespoon Sake or Chinese Cooking Wine
• 1/3 teaspoon Garlic Powder or 2 clove Garlic, grated

Black Pepper Sauce:

• 1/2 tablespoon Oyster Sauce
• 1/2 tablespoon Light Soy Sauce
• 1 tablespoon Ground Black Pepper
• 1 teaspoon Sugar
• 1/2 tablespoon Cornflour
• 50ml Water

How to do it:

1. Marinate chicken thigh in marinade for an hour.
2. Drain and grilled on lightly greased pan, skin side down on medium low heat for 15mins.
3. Turn chicken thighs over and grill for another 10mins or till chicken thighs are completely cooked.
4. Meanwhile, boil a pot of salted water to cook the potatoes till tender.
5. Remove potato skin, cut into small pieces if necessary, and set aside.
6. When chicken is done, dish and set aside.
7. Slightly pan grill the potatoes on the same pan you grill the chicken.
8. Set aside with the chicken thighs.
9. To prepare the black pepper sauce, mix all ingredients together in a sauce pan.
10. Constantly stir it while bring it to a simmer over low heat till it thickens.
11. Do not cook over heat it over high heat or boil it otherwise it will be very starchy.
12. Adjust the sauce to your liking.
13. Drizzle over the chicken thighs.

Note:
You can add the dripping (all the brown bits minus the oil) together with the sauce ingredients and cook it together.

Cabbage with Mung Bean Noodles 高丽菜炒冬粉

This is one of my favorite childhood dish. I don't cook this often because my husband hates the dried shrimps. It just won't taste right without it. I'm glad I found someone else to enjoy this dish with, my son. Well, he eats mostly the Mung Bean Noodles though.

I'm using the Happy Call Pan to cook this but you can use your regular pan to do it too.

Ingredients:

• 1 small head Cabbage (round type)
• 1 small handful Dried Shrimp, soaked to soften
• 40g Mung Bean Noodles, soaked to soften
• 100ml Chicken Stock
• 3 clove Garlic, minced

How to do it:

1. Cut cabbage into strips and set side.
2. Heat pan with a tablespoon of olive oil.
3. Add garlic and dried shrimps.
4. Saute till fragrant.
5. Add in the cabbage.
6. Cover the pan and cook for 8 minutes on medium high fire.
7. Open the pan and add in the mung been noodles.
8. Give it a stir before adding the chicken stock.
9. Cover the pan and cook for another 4 mins.

Season with salt and serve.

Cheesy Meatball 香煎芝士肉饼

This is one of the dishes that I made often because it's a kid's favourite.

For this particular one one, I tweaked an old recipe of mine which was done by deep frying it. This time I use the Happy Call Pan to do it. It's so much juicer and the kids love it as much.

Ingredients:

• 100g Minced Pork or Chicken
• 100g Fish Paste
• 3 slice Chesse, cut into 9 pcs each
• a dash of Pepper
• 1 tablespoon Olive Oil for frying

How to do it:

1. Mix pork and fish paste together.
2. Scoop about 2 - 3 tablespoons of paste onto your (clean) oiled palm.
3. Place 4 pieces of cheese stacked together in the middle.
4. Fold in the paste so that it covers the cheese stack.
5. Shape it with your palms before frying it.  
6. Meanwhile, spread oil on the pan and heat it on medium low heat.
7. Place all the meatballs in the pan.
8. Close the pan and cook it for 4 minutes.
9. Open the pan and turn it over to cook for another 3 minutes till it turn lightly brown.
10. Dish and sprinkle on some Parmesan Cheese if you like.

Note:
I do not season the meat paste and fish paste is usually seasoned and the cheese in it will give it the extra saltiness.

Little Lunch Box #08小饭盒

This is what I prepared for my daughter for recess today. The same stuff but presented in a different way. I'm using the Happy Call Pan to make this but a regular pan works too.

 I have added a pinch of salt and a sprinkle of light soy sauce to 2 beaten eggs. I also have chopped Xiao Bai Cai and 2 crabsticks added to the eggs. I had wanted to use ham instead of crabstick since I'm using it with the rice. Didn't realised that someone has finished.  :P

I used 2 crabsticks to roll with regular rice, not sushi rice and set that aside. I cooked the omelette till it's about 90% cooked. The omelette is dry at the bottom but still a bit wet on the top. I rolled the omelette with the rice roll in it as tightly as possible.

To make the omelette roll fully cooked, I covered the pan and let it cook for about 5 minutes, opening occasionally to turn it so it get browned on all 4 sides.

After slicing, the omelette roll, I pan fried it in the same pan only on 1 side for 20 seconds so it doesn't  break so easily.

I have a made a video on this to let you have an idea what I have been babbling about. :P

In the video, I used only 1 egg without any other ingredients and 1 crabstick rice roll. If you use 2 eggs, it will spread to cover the whole Happy Call Pan. Hope the video will give you a better understanding on how my Omelette Roll is done.

{ Mini Chicken Burger } 迷你鸡肉汉堡

I made these Mini Burger for my daughter and her friend for their school recess. The size is just nice for them.

The buns used at Butter Rolls. You can picture the size of these burgers now? To made it more acceptable for my daughter, who is very selective when it comes to eating meat, I added her favourite vegetables, crabstick and fish paste to the chicken to make the patties.

I can't miss out cheese and especially egg for the burger too. I used 'Chicken in the Bisket' as breadcrumbs. You can use just normal breadcrumbs.

I'm glad my daughter finished it and I understands that her friend like it too.

Ingredients (for patties):

• 2 Chicken Drumstick, de-boned and minced (you can use breast meat or fillet)
• 100g Fish Paste
• 1 stalk Xiao Bai Cai, chopped
• 2 Crabstick, chopped
• a bowl of Cracker, crushed (or breadcrumbs)
• a pinch of Salt
• a dash of Pepper
• 1 tablespoon Olive Oil

How to do it:

1. Mixed all ingredients except olive oil and breadcrumbs together.
2. Oil your palms then scoop some mixture about the size of palm.
3. Roughly roll into a ball.
4. Roll the mixture on the breadcrumbs and coat well.
5. Meanwhile, heat pan with oil.
6. Place coated meat mixture on the pan and press into gently to flatten it.
7. Cover pan (if using HCP) and let it cook for 8 minutes medium high.
8. Turn patties over and continue cooking for another 5 minutes or till patties are completely cooked.
9. Dish and serve. Seen here with cheese and omelette on butter roll.

Note:

• The butter bun is sliced half and toasted
• Vegetable and crabstick are optional. You don't have to add those or you may use your preferred vegetables.

Threadfin with Ginger Sauce 香煎姜汁马鲅

I have been trying very hard to make my kids eat fish other than Cod and had only been successful with this dish using Threadfin.

Threadfin, commonly know as 午鱼 in Hokkien and 马友 in Cantonese, is very often use when I made fish porridge for my kids when they were toddlers.


As this is done with ginger sauce, it has a very nice aroma and reminds me of a friend who is doing her confinement. I bet she will enjoys this dish.

There are ready-made (Japanese) Ginger sauce but I prefer to make my own as I don't have to free-up space in my fridge or kitchen cabinet to keep it. I don't have to worry about wastage towards the expiry date too. My major frustration with ready-made sauce is some times I can't find it anymore when I want to get it.

My ginger sauce may not be better than ready-made ones but ingredients are easily found, easy to made and you can adjust the flavour according to your taste too. You can make it anytime you need it too. Do try it out. :)

Ingredients:

• 1 slice of Threadfin
• 1 tablespoon Olive Oil

Ginger Sauce for Marinade:

• 1 tablespoon Light Soy Sauce
• 1 teaspoon Ginger Juice (done by grating the ginger using a grater)
• 1 teaspoon Chinese Cooking Wine
• 1/2 teaspoon Sugar

Ginger Sauce for Seasoning:

• 1 tablespoon Light Soy Sauce
• 1 teaspoon Ginger Juice (done by grating the ginger using a grater)
• 1 teaspoon Mirin
• 1/2 tablespoon Water
• 1/2 teaspoon Sugar (optional)

How to do it:

1. Marinate threadfin in ginger sauce marinade for half an hour.
2. Heat pan with oil.
3. Drain threadfin and place in pan.
4. Pan fry on all sides on medium high heat till just cooked, about 10-12 mins.
5. Dish and set aside.
6. Using the same pan pour in ginger sauce for seasoning.
7. Bring to a gentle simmer.
8. Drizzle over threadfin or use it as a dipping sauce.

Note:
You can dust the threadfin with corn flour before pan frying it to prevent it from breaking.