Weatherfish? I am not sure if I got it's name correctly. It is known as "keli" in Malay and "泥鳅-ni qiu" in Mandarin. I cook this fish pretty often recently, cook in curry, kong po style and deep fried. Tried a new dish today, cooked it with okra and eringi mushroom. It tasted delish, I would cook it again perhaps with fillet-cut instead of steak-cut fish for better presentation.
By the way, eringi mushroom is a relatively new ingredient in My Kitchen. It tastes like oyster mushroom but has better texture. T is a picky eater when comes to veggies and mushroom, but he likes this mushroom very much. To me, both thumbs up!
Ingredients (2 servings):
300gm catfish/weatherfish (or any fillet), cut into bite size
4-5 okras, cut into bite size
1 eringi mushroom, halved and thinly sliced
3-4 dried chillies, soaked and roughly chopped
Few pieces carrot (optional)
4-5 slices ginger
2 cloves garlic, chopped
1/2 tbsp corn starch
1/2 tbsp cooking oil
1/2 tbsp sesame oil
Salt to taste
- Dry fish pieces with paper towel then coat them with sesame oil and corn starch.
- Heat cooking oil in wok, stir in chillies, garlic and ginger. Stir fry a few seconds then add in fillet, stir to sear the surface.
- Add in okra, mushroom and carrot, stir-fry for a few seconds then add in water. Bring to boil and let it simmer for 1-2 minutes or until the fillet is cooked. Add salt to taste.
- Serve warm with steamed rice or pasta.
- Fish can be substituted with other meat.
- Adding sesame oil to the fillets is not only for its aroma but also to prevent fillets from sticking together in the cooking process.
- Oyster mushroom tasted as good as eringi mushroom in this dish, tried last night.