Thursday, November 6, 2014

Scrambled Egg White with Fish Fillet and Tomatoes

























This dish is so freaking healthy...egg whites, fish fillets and tomatoes and home grown spring onions make up one delicious dish for dinner. You can eat them wrapped in lettuce cup or as a stand alone dish.  I browse through tastehongkong.com and found that many of her recipes to my taste and I have KIV many of her recipes to try out.  2015 will be a more healthier and more delicious year for me and WB.  I am glad that I tried this out and I can conclude that healthy food can be delicious too.  Making scrambled egg whites can be a challenge but I overcome it after following the instructions to the T :)  I sprinkled some freshly ground black pepper on top to make the dish more outstanding :)  I will definitely make this again. 

















Scrambled Egg White and Fish Fillet and Tomatoes - adapted here

  • Ingredients
  • 200g white fish fillet, I used frozen code fish
  • 4 egg white, beaten (at room temperature)
  • 2 tomatoes
  • 1/2 tsp fish sauce, or to taste
  • 1/4 tsp sugar
  • 2 tbsp water or stock
  • ~4 tbsp cooking oil
  • 1 tsp chopped garlic
  • salt to taste
  • 1 tbsp chopped green onion
  • Marinade for fish fillet
  • 1/2 tsp sea salt
  • pinch of ground white pepper
  • 1/4 tsp corn starch

Method

Thoroughly thaw fish fillet. Wash, pat dry and marinade for no less than 15 minutes.
Poach fish fillet in boiling water until just cook through, about a minute. Remove with a strainer or slotted spoon. Drain, flake and set aside.
Skin, seed and dice tomatoes like this. Saute them with oil and garlic until fragrant and softened. Add salt to taste and stir well. Dish up.
Mix fish sauce, sugar and water into beaten egg white, add flaked fish fillet and stir well.
Heat a pan or skillet enough (test with water droplets if they form like dews on leaves and evaporate immediately); add oil, swirling the pan to coat. Remove from heat.
Gently pour in egg mixture, quickly flipping and turning it to help it set. Return to heat source and regulate (lower) the flame as required. The aim is to have the eggs just cooked but not brown.
Dish up, top with saut├ęd tomatoes and green onion. Serve hot and mix well.

2 comments:

  1. THis dish sounds like a wonderful breakfast, lunch or dinner. Catherine

    ReplyDelete
    Replies
    1. yesss Catherine, this dish is versatile. Can be served as breakfast, lunch and dinner meal :)

      Delete

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