Musings of normality…

Ingredients:

• 600gm of white fish, diced
• 1 cup peeled prawns (optional)
• 4 cloves crushed garlic
• 12 matchstick size pieces of ginger
• 5 shallots, finely chopped
• 1 onion, finely diced
• 2/3 cup peanut oil
• 2tbs oyster sauce
• 1L chicken stock
• 2tbs cornflour
• ground pepper to taste

Preparation:

1. In a large pan or wok, heat the peanut oil until it’s rather hot, then add the garlic and ginger, and stir for several seconds.
2. Add three quarters of the chicken stock, and stir in the onion, and half the shallots, and add some ground pepper to taste.
3. With the remaining chicken stock, add to a blender along with the cornflour, and blend to a smooth consistency, and then stir into the wok.
4. Bring the ingredients to the boil, then add the fish and prawns and reduce to a simmer. Let simmer until sauce is reasonably thick, and the fish is cooked through.
5. Once served, sprinkle remaining shallots over the top.

Note: This is an easy meal to adapt to suit. I quite often use other ingredients, such as bok choy leaves, carrots, peas, or a good serve of bean sprouts, to bulk the meal up. A chopped chilli or two also adds a nice kick.