Here's a recipe for fish fillets with a healthy dose of veg. The sauce is mild and not overpowering at all. Such a nice detour from the usual spicy or strong flavoured dishes we do with fish fillets. I got this from my good 'ol favourite Chinese Cuisine by Huang Su-Huei.
Fish Fillet with Broccoli
500 g white fish fillet
1 Tbsp cooking wine
1/2 tsp sea salt flakes
1 egg white - beaten lightly
1 1/2 Tbsp cornstarch
oil for frying
1 green onion - cut into 1/2-inch slices
6 slices ginger root - julienned
250 g broccoli - cut into small florets
*Sauce:
1 tsp sea salt flakes
1 tsp sugar
dash of black pepper
dash of sesame oil
5 tbsp water
1 1/2 Tbsp cornstarch
- Mix all the ingredients for the sauce in a small bowl and set aside.
- Steam the broccoli for about 3 minutes or until just cooked. Set aside.
- Score the fish fillet lightly in criss-cross pattern.
- Cut the fillets in bite-sized pieces.
- Add cooking wine and salt. Mix well.
- Add in egg whites - mix.
- Add the cornstarch - mix again. Set aside for a few minutes.
- Heat a non-stick pan with about 1 1/2 Tbsp oil.
- Before frying add 2 Tbsp oil into the fish mixture and mix well.
- Once the pan and oil is hot, fry the fish fillets in batches until cooked.
- In a wok, heat about 2 Tbsp oil.
- Stir fry the green onion and ginger for about 30 seconds.
- Add in the broccoli. Stir fry for about 30 seconds until heated through.
- Add the fried fish fillets and the sauce.
- Turn the heat to high and stir quickly to mix.
- Remove from heat and dish up.
