Catfish with Veggies

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

Directions:

1. Dry fish pieces with paper towel then coat them with sesame oil and corn starch.
2. 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.
3. 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.
4. Serve warm with steamed rice or pasta.

Notes:

• 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.