Pa-Cham: Fish Fillet With Oyster Sauce

Last week, I added oyster sauce in our grocery list because I wanted to try cooking a dish with it. I was thinking of cooking chopsuey with oyster sauce or any stir fried veggie perhaps. Actually, I had no exact plan in mind on what to cook. I just wanted to try. :-)

Pa-cham. Short for "Pa-chamba chambang luto ". Hihi! In the end, I decided to cook fish fillet with oyster sauce. Believe me, it was the first time I have ever held a bottle of oyster sauce in my hand. Yes, maybe I had tasted oyster sauce before, probably when we dined-in in one of the chinese restos out there maybe. But, this was the first time that I was going to cook a dish with it. So, it's really a pa-cham. 

So, here's what I got. I really could not say the exact measurements because I just cooked it based on my own personal taste. :-)

Oyster Sauce

Cream Dory Fish Fillet

Garlic

Onion

Ginger

Green Bell Pepper

Flour

Cornstarch (diluted in warm water)

Salt

Black Ground Pepper 

I just simply coated the fish fillet with a mixture of flour, salt and black ground pepper. Then I dip fried it. I sauteed the onions, garlic, and ginger. I added a little water, the oyster sauce, and the diluted cornstarch. I seasoned it with black ground pepper. When the sauce started to thicken, I added the fried fish fillet in the pan. After a few minutes, I added the green bell pepper and the onion rings. I waited a while for the heat to cook the green bell pepper and the onion rings, just enough that they're still crunchy and not overcooked. I removed it from the pan and I'm done! Easy!

That's it! So here's my pa-cham fish fillet with oyster sauce. Allan said that it tasted okay. Uhmm, OKAY?! Okay, fine! I know! Haha! Nah, he said it was good. Yey! ☺