Vinegar Braised Haddock

I got tired of having fish and potatoes every Friday, so I made a little asian fish stew last night. Mummy used to make it for dinner some Fridays, before we succumbed to the convenience of dining out on the night before the weekend. It’s pleasantly bold, yet ever-so-slightly sour. Braised slowly but surely, in a mildly sweet garlicky dark sauce, the fish sings beautifully with the shrimps. The tomatoes, mushrooms and spinach leaves tosses up a party of textures. Chowed down with extra hot finger chilli and freshly steamed basmati.

  • 1 fillet haddock, defrosted completely, cut into large chunks
  • 1 tomato, cut into wedges
  • 1 brown mushroom, sliced
  • 1 white mushroom, sliced
  • 1 handful shrimps
  • 2 slices ginger
  • 1 clove garlic, minced
  • 3 tablespoon black vinegar
  • 2 tablespoon light soy sauce
  • 2 teaspoon dark soy sauce
  • 1 pinch sugar
  • 1/2 teaspoon sesame oil
  • 1/2  mug water
  • sea salt, to taste
  • 1 handful baby spinach leaves

 •••

  1. Get the sauce done first. With a little oil in the pan, in goes the garlic and ginger.
  2. When fragrant, get the shrimps, tomatoes and mushrooms in.
  3. Then, the vinegar, soy sauces, sugar and sesame oil.
  4. Add water to add more volume to sauce. Adjust with sea salt accordingly.
  5. Finally, when the sauce has reduced slightly, turn the heat down to s simmer and sit the fish pieces gently inside. Baste it well, and flip carefully when it’s half cooked.
  6. Once the fish is done, turn off the heat.
  7. Serve atop the baby spinach leaves.

No points for presentation there, but all smiles for the flavour.

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About skinnynigel

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