Fish fillet with mandarin orange Sauce is a kind of a signature dish of my sister-in-law; she’s known for it amongst her friends and relatives-whenever they’re having guests for dinner, this is always present on the table. I asked her for the recipe and permission to share here and she’s gracious enough to agree. But of course she didn’t give an exact recipe ’cause she doesn’t really follow one. This is my version of her signature dish based on the ingredients that she told me and how she cooks it. It’s pretty simple, it’s one of those dishes that you can just wing every time and trust me you will not go wrong…the key is in tasting what you’re cooking. If it’s too sour, add a little honey or sugar; or add more water/liquid if the sauce is too little to your liking..etc.
I usually just use an orange for about 350 g of fish fillet; my SIL cooks this in bigger quantity and she uses canned mandarin oranges. I have a small family and the recipe below is just right for us; just double it or make your own adjustment accordingly.
You may put some sprinkling of greens on top if you find it too simple; I don’t bother with parsley or green onion anymore because they’re getting pricey these days and they wilt faster than I can use them all (what a waste). But do put some when you’re having guest for dinner..you know, for presentation :)
- 350g fish fillet
- flour for dredging
- salt and pepper
- 2 cloves garlic, minced
- 1 medium red onion, minced
- black or white sesame seeds, optional
- 1 mandarin orange ( use 2 if you want more sauce)
- fish sauce or salt to taste
- honey or sugar
- olive oil/sesame oil
- parsley or green onion for garnish, optional
- Heat shallow pan over medium heat, add olive oil. Wash and clean fish fillet and cut into chunks; drain well and season with salt and pepper. Put flour in a shallow bowl and season lightly with salt and pepper as well. Dredge fillets in seasoned flour and fry in the hot oil until brown, flip to cook the other side.
- While fish is cooking, cut orange in half and squeeze the juice out or peel the orange and mash into a bowl, make sure that you're getting all the juices out; don't throw away the pulp, it's included in the sauce. Set aside.
- Transfer cooked fish on a serving platter; set aside. In the same pan, add more oil if needed, then when oil gets hot, add garlic, onion and sesame seeds; cook until fragrant. Add the juice and pulp of the orange, add about ⅓ cup of water to the pan; add honey or sugar and season with fish sauce and black pepper. Bring to a boil, do a taste-test; if you want a slightly thicker consistency, add a little of the remaining seasoned flour to the pan and stir briskly to avoid lumps.
- If the seasoning and sauce consistency are okay with you, turn off heat and pour sauce over cooked fish fillet. Garnish with parsley or green onions if using. Serve hot with rice.
♥ Have a nice day! GOD Bless! ü ♥