Stir Fried Fish with Ginger Recipe

By James McMahon Published: July 3, 2014

• Yield: Serves 4 (4 Servings)
• Prep: 20 mins
• Cook: 10 mins
• Ready In: 30 mins

Chinese style stir fried fish with ginger and green vegetables

Ingredients

• 500 g fish any boneless white firm fleshed fish
• 1 tbsp rice wine dry sherry, white wine will do if you don't have rice wine
• 1 egg white
• 1 tsp corn flour
• 1/2 cup chicken stock
• 1 tbsp oyster soyce
• 1/2 tsp light soy sauce
• 1 tsp corn flour mixed with 1tbsp water
• 4 tbsp oil for stir frying
• 1-2 cloves garlic minced
• 1 inch ginger shredded
• 1 red onion sliced
• 3 cups green vegetables as desired, I used celery, spring onion, snowpeas and brocoli

Instructions

1. Cut fish into 3-4 cm cubes (don't make them too small). Add rice wine, egg white and cornflour, adding each ingredient separately and the cornflour last. Season with salt and pepper as desired. Mix well and leave for 10 mmminutes
2. Prepare the sauce. Combine the stock, oyster sauce and soy sauce in a small bowl. In a second bowl combine the corn starch and water. Set aside.
3. Chop the ginger, garlic, onion and green vegetables into small bite sized pieces ready for stir frying.
4. Pre heat the wok and add 2 tbsp of oil. Cook the fish fillets on HIGH (the only way to cook with a wok is HOT!!!!) until lightly browned. Remove and set aside.
5. Add remaining oil to the wok with the ginger, garlic, red onion and cook until the onion is lightly browned. Add the remaining vegetables and stir fry for a minute or two.
6. Add the sauce, heat until boiling, and then add the corn flour and water mix, stirring quickly to thicken.
7. Add the fish back into the wok and stir briefly to coat everything with the sauce.
8. Serve with rice and garnish with fresh coriander if you feel like it.

• Cuisine: Chinese
• Course: Dinner