|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 71g||91%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 11g||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Chinese recipe for stir-fried fish fillets in a wok calls for ginger which is frequently used in seafood dishes to help cover the "fishy" odor.
The boneless fish fillets are marinated for 10 minutes before flash-frying in a wok. Cooking in a wok is not only fun but very efficient because food cooks evenly.
Serve with rice if desired.
- For the Fish:
- 1 pound boneless fish fillets
- For Marinade:
- 1 tablespoon rice wine (or dry sherry or white wine)
- Few drops sesame oil
- Salt and pepper to taste
- 1 large egg white
- 1 to 2 teaspoons cornstarch
- For Sauce:
- 1/2 cup fish stock (or chicken broth or water)
- 1 tablespoon oyster sauce
- 1/4 teaspoon soy sauce
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
- 4 tablespoons vegetable oil for stir-frying
- 1 clove garlic (minced)
- 2 slices ginger (shredded)
- 1/2 red onion (sliced)
- Optional: other vegetables as desired (celery, bean sprouts, snow peas, mushrooms or bok choy)
- 2 teaspoons ground coriander (or to taste)
Marinate the Fish
In a medium bowl, mix together wine, sesame oil, salt and pepper to taste, egg white and cornstarch.
Cut fish into pieces approximately 1 1/2 inches by 1/2 inch (be sure the pieces aren't too small). Add the fish to the marinade, mixing well, and let the fish marinate for 10 minutes at room temperature.
Make the Sauce
In a small bowl, combine the fish stock, broth or water with the oyster sauce and soy sauce. Set aside.
In a second small bowl, combine the cornstarch and water. Set aside.
Add remaining 2 tablespoons oil to the wok. Add the garlic, ginger and red onion, and cook until the onion is lightly browned.
Add the remaining vegetables and stir-fry.
Add the sauce, heat to bubbling, and add the cornstarch and water, stirring quickly to thicken.
Return the fish back to the wok. Mix everything through. Sprinkle the cooked fish and vegetables with the ground coriander before serving.