Pan-fried Rockling Medallions with Ginger

ok there's nothing spectacular about this. cos if you have really fresh fish, you cld probably eat it on it on its own. my in laws r in town and the MIL bought a slab of rockling thinking that she'd want it steamed. well, i didn't catch the drift (ie dun suggest something contrary :p) and i suggested a pan fried dish instead. The Wife immediately gave the 'precautionary' look which again i missed. The Wife n her folks like stuff cooked in lots of ginger so here goes......

ingredients:

• rockling fillet cut into medallions (approx 1 finger thick)
  
• sliced ginger
• cooking oil
  
• salt
  
• pepper
• szechuan pepper
• parsley for garnish (I only had dried ones)
  
• lemon (optional..i wish i had some)

recipe:

• rub salt, pepper and szechuan powder onto medallions. set aside for min 5 minutes
  
• heat pan (medium heat) and fry the ginger until slightly brown (you dun want it to be too brown cos it has to stay in the pan with the fish still). set ginger aside (i just left it on side of the non stick pan)
  
• add in medallions and fry on pan, turning every 30 sec for about 4 minutes. rockling is firm and will hold its shape well.
• remove medallions and continue to fry the ginger till brown / some of you may like it crispy
• serve ginger on top of medallions and garnish with parsley
• serve with dash of lemon juice if you have

i dun think my MIL quite like it cooked this way but she did say it's pretty ok. oh well......

回鍋肉

How many ways can you cook pork belly? When you need to serve it fast and dun wanna spend hours braising or roasting it.....i think this would do just fine.

ingredients:

• 300-400g pork belly
• cooking oil
  
• diced garlic
• 1 x cubed green pepper
• 1 chopped red chilli (optional)
  
• 3 tbsp of sweet dark soy sauce
• 4 tbsp of cooking wine
• sugar to taste
• salt to taste
  
• 2-3 tbsp spicy black bean sauce
  

recipe:

• slice pork belly to 1 finger thickness
  
• scald sliced pork belly pieces with boiling water
• heat up oil and brown garlic, then add pork to wok
• fry till pork is about 80% cooked, set aside (i just moved it to the side of wok)
  
• add 2 tbsp of wine, black bean paste, dark soy sauce, sugar, salt to wok and fry with remaining oil n garlic in wok to form a thick gravy (keep at mid heat)
  
• then stir in the pepper and pork until all pieces are cooked and coated with gravy (that's why it' called 回鍋肉)
  
• add in remaining 2 tbsp of wine and chilli, quickly stir fry to evaporate the alcohol off the last dash of wine (add salt/sugar if required) and serve

the taste shld be sweet & salty. goes well with plain rice and shld make a nice n quick lunch. :)#