Mum’s colourful fresh fish fillet dish! My mum will often do variations on this one, sometimes including shrimp and other times making a dish with just the fish and lots of yummy vegetables like this one! Flaky and soft pangasius basa fish fillets (a type of catfish) marinated, coated, and cooked with cornstarch, cooking wine, and lots of black pepper and basil flakes. Served with white button mushrooms, celery, and red and orange bell peppers.
They’re kept frozen in their packaging and many times we’ll find this fish in various Chinese supermarkets in our neck of the woods here in Markham, specifically in grocery stores such as T&T and Foodie Mart. Given how they’re fillets, they are boneless and come in packages about the size of your laptop. The black pepper really gives it a nice kick, the celery gives the dish crunch, the peppers are fresh, sweet, and juicy, and the cornstarch makes the fish very soft, and it contributes to a nice fish sauce while the fish and vegetables are cooking. It’s like eating a rainbow for dinner!