Thursday, 29 November 2007

Fish Fillet with Broccoli

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

1 tsp sea salt flakes
1 tsp sugar
dash of black pepper
dash of sesame oil
5 tbsp water
1 1/2 Tbsp cornstarch
  1. Mix all the ingredients for the sauce in a small bowl and set aside.
  2. Steam the broccoli for about 3 minutes or until just cooked. Set aside.
  3. Score the fish fillet lightly in criss-cross pattern.
  4. Cut the fillets in bite-sized pieces.
  5. Add cooking wine and salt. Mix well.
  6. Add in egg whites - mix.
  7. Add the cornstarch - mix again. Set aside for a few minutes.
  8. Heat a non-stick pan with about 1 1/2 Tbsp oil.
  9. Before frying add 2 Tbsp oil into the fish mixture and mix well.
  10. Once the pan and oil is hot, fry the fish fillets in batches until cooked.
  11. In a wok, heat about 2 Tbsp oil.
  12. Stir fry the green onion and ginger for about 30 seconds.
  13. Add in the broccoli. Stir fry for about 30 seconds until heated through.
  14. Add the fried fish fillets and the sauce.
  15. Turn the heat to high and stir quickly to mix.
  16. Remove from heat and dish up.

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