Stir-fried shredded fish recipe
- Cuisine: Chinese
- Prep Time: 30 min(s)
- Cook Time: 5 min(s)
- Serves 4
A few minutes is all it takes to cook the fish in this Chinese recipe. Chef Yichun Chen says to try to find chinese celery, which is smaller and tenderer than the Australian version found in most supermarkets.
Ingredients2 egg whites
10g cornflour, plus 200g extra for marinade
10ml Chinese cooking wine
400g fresh fish fillets, cut into 5cm pieces
10ml soy sauce
10ml sesame oil
50ml chicken stock
500ml oil, plus 80ml extra
10g ginger, shredded
10g garlic, shredded
25g pickled red chillies, cut into matchsticks
150g Chinese celery, cut into matchsticks
PreparationMix the egg whites and extra cornflour in a bowl. Add the cooking wine and salt. Add the fish, cover, and set aside to marinate for 10 minutes. Drain.
In a small bowl, combine the soy sauce, sugar, vinegar, sesame oil, 10g cornflour, and stock.
Place a wok over medium heat. When hot, add the oil. Add the fish and gently stir-fry. Cook for 2 minutes, and drain the oil.
Heat the extra (80g) oil in the wok over high heat. Add the ginger, garlic, pickled chilli and Chinese celery, and stir-fry for about 1 minutes or until fragrant. Add the fish. Stir-fry for a further minute, stirring constantly, then remove from heat and serve.
If you enjoyed this Stir-fried shredded fish recipe then browse more Chinese recipes, stir-fry recipes, seafood recipes, mandarin radio recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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Chopping an onion
Cut the onion it in half across the base (leaving a portion of root on each half - this will help keep the onion together while slicing), peel the onion and place cut side down. Make multiple cuts long ways from top to bottom but not through the root at the end. The more cuts, the finer the dice.
Italian garnish of raw, finely chopped garlic, parsley and lemon zest. It is usually sprinkled over slow-cooked braised meats, especially Osso Bucco.