Stir Fried Fish With Lily Buds Recipe
Fish with lily buds is an excellent combination and so is this Stir Fried Fish With Vegetables dish.I had this Stir Fried Fish With Vegetables first at a Chinese restaurant and just had to try to make them. You will indeed thank me for sharing it!
Ingredients
| Lily buds | 12 | |
| Fish | 2 Pound (1 Piece) | |
| Cornstarch | 1 Tablespoon | |
| Water | 2 Tablespoon | |
| Scallion stalks | 1 | |
| Salt | 1⁄2 Teaspoon | |
| Stock | 3 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Sherry | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Oil | 3 Tablespoon |
Directions
1. Soak lily buds.
2. Bone fish and cut against the grain in 1/2 inch slices. Blend cornstarch and cold water to a paste. Add to fish and toss gently to coat.
3. Mince scallion. Cut soaked lily buds in two. Combine stock, soy sauce, sherry and remaining cornstarch.
4. Heat oil. Add salt, then minced scallion, and stir-fry a few times. Add fish and stir-fry gently until nearly done (about 4 minutes).
5. Add lily buds and stir-fry 2 minutes more. Transfer fish and lily buds to a warm serving platter, leaving liquids in pan.
6. Stir in stock-cornstarch mixture to thicken. Pour sauce over fish and lily buds.
2. Bone fish and cut against the grain in 1/2 inch slices. Blend cornstarch and cold water to a paste. Add to fish and toss gently to coat.
3. Mince scallion. Cut soaked lily buds in two. Combine stock, soy sauce, sherry and remaining cornstarch.
4. Heat oil. Add salt, then minced scallion, and stir-fry a few times. Add fish and stir-fry gently until nearly done (about 4 minutes).
5. Add lily buds and stir-fry 2 minutes more. Transfer fish and lily buds to a warm serving platter, leaving liquids in pan.
6. Stir in stock-cornstarch mixture to thicken. Pour sauce over fish and lily buds.
Chef
