Chinese Recipes | Cooking Tips | Good Eats

I like to add new flavors to leftovers because sometimes I don’t feel like eating the same dish over 2 meals.

Last night’s steamed fish was smooth and firm, but a wee bit bland, so for today’s lunch, I decided to add some minced garlic, dried silver anchovy and oyster sauce and stir-fry the fish to blend the flavors. (Note: I had deboned the leftover fish last night before refrigerating it.)

Method:

1. Heat up 1 tbsp of vegetable oil in a saucepan at medium heat.

2. Add 1/2 tsp of minced garlic and 1/2 tsp of dried silver anchovy (optional) to the oil. Stir for about 1/2 a minute to allow the garlic and anchovies to flavour up the oil.

3. Add the leftover fish with the leftover ginger and spring onions into the saucepan.

4. Pour in 1 tsp of oyster sauce and stir fry the fish for a couple of minutes then let it simmer for about 5 minutes.

This time, I ate it with porridge (also called congee). My porridge is special. I had cooked it with my secret ingredients *again!* - 1/2 tsp dried shrimp and 1/2 tsp mini scallops. This makes it more flavorful than just plain porridge.