Tuesday, April 1, 2014

Tangy Orange Fish Fillets


Hi folks! Good to be back again posting! I am here in support of this month's theme "Orange" in Little Thumbs Up April event. Glad that my dinner dish was a little more useful then just filling my family's tummy haha! So here is the dish : Tangy Orange Fish Fillets

I opted to use fish instead of chicken or pork since I am trying to get my kids to eat more fish (brain food, haha) But bare in mind you can use any kind of white meat for this recipe, it should work just fine.
Ingredients for Tangy Orange Fish Fillets (Serves 3-4)
3 whole fillets of white fish(I used Tilapia this time) ~300-400g
2 large Navel Orange
2 ginger slices
1 garlic clove minced
Seasoning:
1/4 tsp salt
1 tbsp apple cider vinegar (or plain works too)
2 tsp sugar
Thickening coat:
1/2 tsp salt
1 tsp Chinese cooking wine
2 tbsp beaten egg
2 tbsp corn flour
2 tbsp water + 1 tsp cornflour (Thickener) 
  • Cut the fish fillets into smaller piece, set aside.
  • Zest the two oranges and set the zest aside for later use. Then slice out thin slices from the center of both the oranges for garnish purpose (optional)
  • Juice both the oranges, remove pulp. Add seasoning into the juice and mix well. Then add in the fish fillets and let it marinate for a good 30 minutes before use.
  • Remove the fish fillets from the OJ(reserve aside) and add the thickening coat ingredients together with the fish in another mixing bowl.Combine till all the fish is nicely coated.
  • In the wok, add in 3 to 4 tbsp cooking oil and set at medium fire. Lightly pan fry the marinated fish fillets on both sides and remove from wok.
  • Remove oil leaving only about 1 tbsp of cooking oil. Add in minced garlic and ginger slices, cook for a minute.
  • Add the reserved OJ & orange zest and cook for awhile till it starts to bubble. Add 2 tbsp water+1 tsp corn flour mixture into it. Stir till it thickens slightly. Add the fish fillets back in to the gravy and gently toss to coat.
  • Remove the fish fillets from wok and onto a serving plate. Garnish with reserved oranges slices, serve while still hot.
 
This dish in my opinion might not be as tasty as sweet and sour fish, but still it is much easier to prepare and healthier! Less sugar, salt used and no deep frying of the protein as well. But the tangy sweet flavor still satisfy one's craving haha! Yummy!
Another close up shot of this yummy dish. Best served with a bowl of steamy rice. :P Hope you all will try this out! Have a good evening all!


I am happy to submit this post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post.



7 comments:

Zoe said...

Hi Bee,

I have not hear from you from a long while... Glad to have you back to blogging and joining us at LTU.

I like fish fillet with tangy orange sauce... Very mouth-watering!

Zoe

Honey Bee Sweets said...

Thanks Zoe! Yes been busy lately and also laziness has got to me hahaha! Glad to be posting now too! Hopefully I can get one more recipe up to share for this orange theme! Thanks!

Ann Low said...

Hi Bee Bee, Thank you very much for your support to LTU. I love your dish, sounds so flavourful and looks pretty too! Thumbs UP!!

Phong Hong said...

Hellooo....this is a nice change from having sweet & sour fish. Two bowls of rice please!

Mich PieceofCake said...

Love the refreshing taste of orange with fish!

Anonymous said...

Hi, this looks good. I would like to give it a try. But i need to ask u: what is to "zest the orange"? Its different from extracting the juice n the pulp fr the orange, right?

Honey Bee Sweets said...

Zest means using the orange skin...just the surface or so we call it the rind. Do not use the white part though as it is bitter. Try goggling it and you might get a better picture.