How to cook Chinese Stir-Fried Fish Fillets
- 1 whole (about 1 1/2 pounds) sea bass (carp, yellow pike, red snapper, perch or any other firm white fish), boneless and skinned
- 2 teaspoons cornstarch
- 1 egg white
- 1 tablespoon Chinese rice wine or pale dry sherry
- 2 teaspoons salt
- 4 tablespoons peanut oil or flavorless vegetable oil
- 1 teaspoon finely chopped, peeled, fresh ginger root
- 1 scallion, including green top, finely chopped
- Wash the fillets under cold running water and pat them dry with paper towels. With a cleaver or sharp knife, cut the fillets into 1 1/2-inch squares about 1/2-inch thick.
- Place the 2 teaspoons of cornstarch in a small bowl, add the fish pieces and toss them about until each piece is lightly coated. Add the egg white, wine and salt, and stir until thoroughly mixed.
- Have the fish, and the oil, ginger slices and scallions within easy reach.
- Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in the 4 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
- Immediately add the ginger and scallions, and cook for a few seconds, but make sure they don’t burn. Add the coated fish pieces and stir-fry gently for about 1 minute, or until the fish is firm and white.
- Transfer the entire contents of the pan to a heated platter and serve it at once.
The Chinese name for the Stir-Fried Fish Fillets dish is Ch'ao Yu Pien
This recipe for Chinese Stir-Fried Fish Fillets serves/makes: 4
The Chinese Stir-Fried Fish Fillets recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bass
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed