Fish fillets with hoisin sauce
This is an old recipe, a Chinese classic, actually, except that the original Chinese recipe I came across with used pork. I even had an old entry of this recipe but after I transferred the old files to this new Wordpress blog, I decided not to reproduce it yet because the photo was not too good. I was still using a 1.3 megapixel digital camera (my first digicam) at the time and the food blog was only about two months old then.
This dish of fish fillets with hoisin sauce was dinner about three nights ago. I used fillets of river cobbler, available frozen at the Price Smart membership shopping club. Like I mentioned earlier, this is a modified version of a classic Chinese dish called Szechuan pork. In the original recipe, freshly cracked Szechuan (sometimes spelled Sichuan) peppercorns were sprinkled over the cooked dish just before serving. Since my kids don’t like the texture of bits of peppercorns in their mouth, I always dispense with the peppercorn part.
The original recipe also used toasted sesame seeds, added towards the end of cooking time. When sesame seeds are available, I add some. Otherwise, I just drizzle a little sesame seed oil over the fish just before serving.
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4 Responses to “Fish fillets with hoisin sauce”
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OK this week hoisin fish sauce hmm
we have that brand here
sarap ng blogs… you hop here and there may menu planning ka na!!!
thanks
with chinese sauces, it’s really the only brand i trust. i’m sure there are better ones… but i can’t read the chinese labels on the jars.
even with 1.3 megapixel camer, your fish looks amazing!
I want to try that recipe, but i’m staying away from anything fried
gilmore, the old pic looked bad. this is a new one taken with the 8 megapixel Canon EOS 350D.