Aha! I bet you’ve never tried this one before.
I’m not so into eating cooked fruit. I prefer eating them raw where I can savour the sweetness of the fruit. However, I make an exception with this dish.
Pan fried fish with ginger, spring onions and lychee was adapted from a dish I ate at a Chinese restaurant and made to suit my taste. I’ve cooked it twice thus far and its been a winner every time! Here’s my recipe.
- 1 can of lychees drained with syrup reserved
- 2 pieces of dory fish or any white fish fillet cut into 1 inch pieces
- 2 Spring Onions (Cilantro) cut into 1-2 inch sections
- 2 inch Ginger sliced
- 2 cloves Garlic chopped
- Chinese rice wine or ShaoXing Jiu (optional)
- Season the fish pieces with pepper and soy sauce to taste.
- Heat a wok or pan with oil and fry the ginger slices until fragrant then add in the chopped garlic and fry until fragrant.
- Add in the fish and fry once on each side until semi-cooked.
- Add in 2 tablespoons of the lychee syrup and salt to taste.
- When fish is done, add in the lychee and spring onions and wine (optional) and toss lightly then dish out and serve.
The taste of the sweet lychee is tempered by the savoury taste of the garlic and spring onions. I’ve tried it with canned longans. It doesn’t work as well – lychees are still best.
Do let me know how it works out for you!