Fish Fillet with Ginger and Spring Onion
From ponikuta 17 years ago
- 20 minutes to make
- Serves 4
姜葱鱼片 is one of my favorite dish as well. It is on my 'must order' list whenever I get back to Malaysia Chinese restaurants. It seems like all the recipes are my favorites. Else I wouldn't have post them up. Read more This is my first attempt with it and turned out pretty good. Any soft, boneless fish fillet will do. I used Hoki fillets. See less
Ingredients
- 500ml oil shopping list
- 50g sliced ginger shopping list
- 300g fish fillet, sliced shopping list
- 3 stalks spring onion, cut into 3cm length shopping list
- MARINATE: shopping list
- 1 egg white shopping list
- 1/2 tsp salt shopping list
- 1 tsp sugar shopping list
- 1 tbsp light soy sauce shopping list
- 1 tsp corn flour shopping list
- dash of pepper and sesame oil shopping list
- SEASONING: shopping list
- 1 tbsp oyster sauce shopping list
- 1 tsp light soy sauce shopping list
- 1/2 tsp sesame oil shopping list
- 1 tsp Chinese cooking wine (Shao Xing) shopping list
- 2 tbsp corn flour water for thickening shopping list
- dash of pepper and chicken stock granules shopping list
How to make it
- Mix fish fillet with marinade and season for at least 30 minutes.
- Deep-fry in hot oil for 1 minute.
- Dish and drain.
- Leave 1 tbsp oil in wok and saute ginger until fragrant.
- Add in spring onion, seasoning and fish fillet stir fry at high heat until well-mixed.
- Thicken with corn flour water and dish up.
- TIP: The Hoki fish fillet I'd use was a little soft so be careful while stir frying. Try to avoid breaking the fish into tiny pieces.
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