Fried Fish FilletsGinger is commonly used when preparing seafood dishes as it is very effective in masking the ‘fishy’ odour. This dish serves 4 people on average and is easy to prepare.
Ingredients:
1 pound of boneless fish fillets
For the marinade:
1 tablespoon of rice wine, dry sherry or even white wine
A few drops of sesame oil
Some salt and pepper to taste
1 egg white
1 - 2 teaspoons of cornstarch
Other ingredients:
4 tablespoons of vegetable oil
1 clove garlic, nicely minced
2 slices of ginger, shredded
½ a red onion, sliced
For the sauce:
½ cup of fish stock, or chicken broth, or water
1 tablespoon of oyster sauce
¼ teaspoon of soy sauce
1 teaspoon of cornstarch mixed with 1 tablespoon of water
Additional ingredients:
Other vegetables desired such as celery, bok choy, bean sprouts, mushrooms or snow peas
2 teaspoons of ground coriander.
Preparation:
1. Cut the fish into pieces measuring about 1 ½ inches by ½ an inch. Add one by one the ingredients listed for the marinade, leaving the cornstarch for last. Mix them well and leave the fish to marinate for about 10 minutes.
2. While waiting, prepare the sauce. In a small bowl, mix well the first three ingredients for the sauce. The cornstarch and water should be mixed in a separate bowl.
3. Heat up the wok, and then add 2 tablespoons of oil. Pour in the fish fillets, proceed to sear until they turn lightly brown before removing them from the wok.
4. Add another 2 tablespoons of oil into the wok. Now add the garlic, onion and ginger and cook the ingredients until the onion turns a light brown. Pour in the remaining vegetables, stir fry the ingredients. Add the sauce from step 2 and bring it to bubble before adding the mixture cornstarch and water. Remember to stir quickly to thicken the sauce. Pour in the fish again and mix everything through. Now sprinkle the ground coriander over the dish before serving.
