Braised Fish Fillets Recipe
Summary
Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Ingredients
| Chinese mushrooms | 4 Small, dried | |
| 300-350 g/10 1/2-12 oz fish fillets | ||
| Salt | 1 Teaspoon | |
| 1/2 egg white, lightly beaten | ||
| Cornstarch | 1 Teaspoon | |
| 600 ml/1 pint/2 1/2 cups vegetable oil | ||
| 1 tsp finely chopped ginger root | ||
| Scallions spring | 2 , finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Green bell pepper | 1/2 Small | |
| Carrot | 1/2 Small, thinly sliced | |
| 60 g/2 oz/1/2 cup canned sliced bamboo shoots, rinsed and drained | ||
| Sugar | 1/2 Teaspoon | |
| Light soy sauce | 1 Tablespoon | |
| 1 tsp rice wine or dry sherry | ||
| 1 tbsp chilli bean sauce | ||
| 2-3 tbsp Chinese stock or water | ||
| A few drops of sesame oil | ||
Directions
1. Soak the dried mushrooms in a bowl of warm water for 30 minutes. Drain the mushrooms thoroughly on paper towels, reserving the soaking water for stock or soup. Squeeze the mushrooms to extract all of the moisture, cut off and discard any hard stems and slice thinly.
2. Cut the fish into bite-sized pieces, then place in a shallow dish and mix with a pinch of salt, the egg white and cornflour (cornstarch) paste, turning the fish to coat well.
3. Heat the oil in a preheated wok. Add the fish pieces to the wok and deep-fry for about 1 minute. Remove the fish pieces with a slotted spoon and leave to drain on paper towels.
4. Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the ginger, spring onions (scallions) and garlic to flavour the oil for a few-seconds, then add the (bell) pepper, carrots and bamboo shoots and stir-fry for about 1 minute.
5. Add the sugar, soy sauce, wine, chilli bean sauce, stock or water, and the remaining salt and bring to the boil. Add the fish pieces, stir to coat well with the sauce, and braise for 1 minute.
6. Sprinkle with sesame oil and serve immediately.
2. Cut the fish into bite-sized pieces, then place in a shallow dish and mix with a pinch of salt, the egg white and cornflour (cornstarch) paste, turning the fish to coat well.
3. Heat the oil in a preheated wok. Add the fish pieces to the wok and deep-fry for about 1 minute. Remove the fish pieces with a slotted spoon and leave to drain on paper towels.
4. Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the ginger, spring onions (scallions) and garlic to flavour the oil for a few-seconds, then add the (bell) pepper, carrots and bamboo shoots and stir-fry for about 1 minute.
5. Add the sugar, soy sauce, wine, chilli bean sauce, stock or water, and the remaining salt and bring to the boil. Add the fish pieces, stir to coat well with the sauce, and braise for 1 minute.
6. Sprinkle with sesame oil and serve immediately.
Chef
