|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 2mg||11%|
|*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 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 fish fillets, boneless
1 tablespoon rice wine, dry sherry, or white wine
Few drops sesame oil
Salt, to taste
Freshly ground black pepper, to taste
1 large egg white
1 to 2 teaspoons cornstarch
1/2 cup fish stock, chicken broth, or water
1 tablespoon oyster sauce
1/4 teaspoon soy sauce
1 teaspoon cornstarch, mixed with 1 tablespoon water
1/4 cup vegetable oil, for stir-frying
1 clove garlic, minced
2 slices ginger, shredded
1/2 red onion, sliced
Other vegetables as desired, such as celery, bean sprouts, snow peas, mushrooms, or bok choy, optional
2 teaspoons ground coriander, or to taste
Steps to Make It
Note that while there are multiple steps to this recipe, it is broken down into workable categories to help you better plan for cooking.
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.
Stir-Fry the Fish
Heat the wok and add 2 tablespoons oil. Remove the fish from the marinade and add them to the wok and sear until lightly browned. Remove the fish from the wok.
Add the remaining 2 tablespoons oil to the wok. Add garlic, ginger and red onion, and cook until the onion is lightly browned.
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.