Chinese food is on the list of my favorite types of dishes. Every Friday night, I find myself craving Chinese food from the local Trini Chinese restaurant a few minutes away from me.
Although it’s so much easier sometimes to get take out, I find absolute joy in cooking my own meals. This recipe is all about a Chinese inspired dish that is too good not to try!… Fish and Mushrooms in Oyster Sauce.
YIELD: 5-6 servings
- 1 – 1/2 lb fish fillet, cut into chunks
- 1 tbsp JGM Products Chinese Seasoning
- 1/2 tsp JGM Products Ground Chilies
- 1/2 tsp soy sauce
- 2 onions, cubed
- 2 cans black/po-ku mushrooms
- 2 tbsp sesame oil
- 1/2 cup oyster sauce
- 1 tsp corn starch
- 4 cloves garlic, grated or thinly chopped
- 2 pimento, sliced or chopped
- 1 tbsp ginger, grated
- 2-4tbsp vegetable oil
- 1 cup water (approx.)
- Add Chinese seasoning, ground chilies and soy sauce to fish. Mix well and set aside.
- Heat approx 2 tbsp vegetable oil in a wok or pan over low/medium heat. Add fish chunks. Cook on each side for 2-3 minutes or until fish is properly cooked through. The time will depend on the size of the fish pieces.
- Once all fish pieces are properly cooked through, remove from the wok/pan and set aside.
- Add the remaining vegetable oil to the wok/pot. Once heated, add garlic, ginger, onions, pimento. Stir and cook for 1-2 minutes or until the onions are tender. Be careful not to let the garlic burn.
- Add mushrooms and give it a quick stir.
- Add oyster sauce, sesame oil, water and corn starch. Stir properly to ensure the corn starch is properly mixed in. Simmer until the sauce thickens.
- Add fish pieces. Mix in well to ensure all pieces are properly coated.
- Turn off the heat and allow it to sit for a few minutes.
- Serve with rice or any side dish of your choice.
- Soy sauce and Chinese seasoning both contain salt. Be mindful of this when adding both ingredients. The measurements used are based on my taste preference. You can add less of both to start with and when the dish is finished cooking, you can taste and add more if necessary.
- I used dark soy sauce in this recipe but if you have light soy sauce, feel free to use it as it contains less sodium.
- The fish I used was mahi mahi. You can use any fish fillet, preferably firm fish. If you can’t get your hands on firm fish, be gentle when cooking it and be sure to add it to the sauce at the last minute of cooking to avoid it from falling apart
- The mushrooms used were the black or po-ku mushrooms. These are usually found in the aisle with the Asian items.
- You can also use this recipe with chicken or shrimp.
If you’re a Chinese food lover or simply looking for an exciting and tasty dish, you’ll want to try this.
Check out the video here:
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