Stir-fried fish and broccoli

For a quick meal for four, try Adam Liaw's stir-fried fish and broccoli, combining wok-seared ling with ginger, onion and fresh chilli. Finished with a splash of Shaoxing wine for deep, aromatic kick, it's ready to hit the table in just 15 minutes.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• Salt
• 1 head broccoli, separated into florets
• ½ cup (125 ml) vegetable oil
• 3 cm x 2 cm piece ginger, thinly julienned
• 1 brown onion, thickly sliced
• 1 tbsp concentrated chicken stock
• A pinch of sugar
• 1 large red chilli, deseeded, thinly sliced
• 1 tsp cornflour mixed into ¼ cup cold water

For the fish sauce

• 300 g skinless boned ling fillet, thinly sliced
• 1 tsp cornflour
• 1 tbsp Shaoxing wine
• A large pinch of salt and white pepper

Instructions

1. Combine the ingredients for the fish marinade, including the fish, in a medium bowl and mix well to combine.
2. To prepare the broccoli, bring a small saucepan of water to a simmer and season with salt. Blanch the broccoli for 1 minute or until bright green, then use a wire mesh or large spoon to remove from the water to a medium bowl.
3. Heat a large wok or frying pan over medium heat and add the oil. Stir-fry the fish for about 2 minutes, or until just cooked. Gently remove the fish to the bowl with the broccoli with a wire mesh, then pour most of the oil out of the wok, reserving about 2 tbsp in the wok.
4. Add the ginger to the pan and fry for about 30 seconds, then add the onion. Toss to coat in the oil for a minute, then add the broccoli, fish, chicken stock, salt, sugar and chilli and toss lightly to combine. You can add a little water if it’s looking dry. Drizzle in a little of the cornstarch slurry while shaking the pan, to form a saucy consistency, then transfer the stir-fried fish and broccoli to a serving plate.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG