| Prep: 20 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 21g | 3g | 10g |
| sugars | fibre | protein | salt |
| 6g | 2g | 23g | 0.98g |
Why I Love Singaporean Oyster Sauce Fish
There’s something incredibly satisfying about cooking a dish that harmoniously combines multiple cultures and gratifies the senses. Oyster Sauce Fish, a unique Singaporean recipe, does exactly that. This dish not only introduces me to a new cuisine, it also resonates with my personal journey of intertwining Pacific Northwest ingredients with my Japanese heritage.
Fusion of Flavors
Your taste buds would relish the savoury sauce and the subtle sweetness of the white fish fillets in Oyster Sauce Fish. From the piquant ginger to the universally adored garlic, this dish borrows from Asian heritage in a way that’s surprisingly accessible. The oyster and soy sauce effortlessly complement the delicate flavors of the fish, while sherry adds an unexpected yet pleasing twang. Rounding off the symphony of flavors are sesame oil and green onions.
Inspiration and Companion Dishes
This dish reminds me of the lessons I’ve learned from Chef Tetsuya Wakuda. Known for combining the Japanese philosophy of natural seasonal flavors with French culinary arts, Wakuda demonstrates that the secret to a memorable dish lies in mastering the balance of contrasting components. His approach to fusion cuisine served as a significant inspiration in my creation of the Oyster Sauce Fish.
Oyster Sauce Fish would pair beautifully with steamed jasmine rice and a simple stir-fried vegetable dish. If you prefer a lighter, low-carb alternative, try serving it with a fresh, crunchy Asian-style slaw. For those who enjoy a touch of heat, pairing this Singaporean delight with spicy garlic green beans would create an unforgettable combination.
From my home in Seattle to the bustling streets of Singapore, this dish represents a delicious fusion of east and west. It’s easy to see why Oyster Sauce Fish is a cherished part of my cooking repertoire, and I hope it will become one in yours too.
What You’ll Need
- 6 pieces of white fish fillets
- 2 tablespoons of vegetable oil
- 4 cloves of garlic, finely chopped
- 2 tablespoons of ginger, finely chopped
- 1 cup of oyster sauce
- 2 tablespoons of soy sauce
- 2 tablespoons of sherry
- 1 tablespoon of cornstarch
- 1/2 cup of chicken broth
- 6 green onions, finely chopped
- 1/2 teaspoon of black pepper
- 1 teaspoon of sugar
- 2 tablespoons of sesame oil
Method
Step One
Start by rinsing the fish fillets. Pat dry with a kitchen towel or paper towel. Season lightly with the black pepper and set aside.
Step Two
Heat the vegetable oil in a large non-stick pan or skillet over medium-high heat. Once the oil is hot, add the fish fillets and cook each side for about 4 minutes or until golden brown and cooked through. Once done, remove the fish from the pan and set them aside.
Step Three
In the same pan, add the ginger and garlic, and saute for about a minute until fragrant.
Step Four
In a bowl, combine the oyster sauce, soy sauce, sherry, sugar, and chicken broth. Stir the mixture well until sugar has completely dissolved.
Step Five
In a separate small bowl, mix cornstarch with 2 tablespoons of cold water to make a slurry.
Step Six
Pour the oyster sauce mixture into the pan over the garlic and ginger. Stir well, then add in the cornstarch slurry. Continue cooking for about 2 to 3 minutes until the sauce has thickened.
Step Seven
Return the fish fillets back into the skillet, spooning the sauce over the top of each fillet. Let it simmer for another minute so the flavours can meld, being careful not to overcook the fish.
Step Eight
Transfer the cooked fish to a serving platter, then pour the oyster sauce over the top. Drizzle with the sesame oil, and garnish with the chopped green onions.
Step Nine
Serve the Oyster Sauce Fish immediately with steamed rice or vegetables on the side. Enjoy!
