Ginger and Shallot Fish
Preparation Time
10 – 25 minutes
Cooking Time
10 minutes
Ingredients (serves 4)
1 egg white
2 tbs cornflour
2 tbs dry sherry
500g firm white fish fillets, thinly sliced diagonally
60ml (1/4 cup) peanut oil
2 garlic cloves, finely chopped
2 tsp finely grated fresh ginger
1 green capsicum, seeded, coarsely chopped
3 shallots, trimmed, cut into 4cm lengths
60ml (1/4 cup) chicken stock
1 1/2 tbs soy sauce
1 tbs apple cider vinegar
2 tsp brown sugar
Steamed rice, to serve
Method
-
- Lightly whisk egg white in a bowl. Whisk in cornflour and half the sherry. Add fish. Turn to coat. Set aside for 15 minutes to marinate.
- Heat half the oil in a wok over high heat until just smoking. Cook half the fish, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining oil and fish.
- Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over medium-high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add capsicum. Stir-fry for 3 minutes or until tender. Add shallot, stock, soy sauce, vinegar, sugar and remaining sherry. Stir-fry for 2 minutes or until sauce reduces slightly. Add fish and stir to combine. Divide among serving plates. Serve with rice.
– Recipe from Taste.com.au