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Fish fillet with Ginger and spring Onion
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Fish Fillet With Ginger And Spring Onion Time 20 minutesServes 4 Ingredients | |
500ml | oil |
50g | sliced ginger |
300g | fish fillet, sliced |
3 stalks | spring onion, cut into 3cm length |
MARINATE: | |
1 | egg white |
1/2 tsp | salt |
1 tsp | sugar |
1 tbsp | light soy sauce |
1 tsp | corn flour |
dash | pepper |
sesame oil | |
SEASONING: | |
1 tbsp | oyster sauce |
1 tsp | light soy sauce |
1/2 tsp | sesame oil |
1 tsp | Chinese cooking wine, (Shao Xing) |
2 tbsp | corn flour water for thickening |
dash of pepper and chicken stock granules
How to make it
Mix fish fillet with marinade and season for at least 30 minutes.
Deep-fry in hot oil for 1 minute.
Dish and drain.
Leave 1 tbsp oil in wok and saute ginger until fragrant.
Add in spring onion, seasoning and fish fillet stir fry at high heat until well-mixed.
Thicken with corn flour water and dish up.
TIP: The Hoki fish fillet I'd use was a little soft so be careful while stir frying. Try to avoid breaking the fish into tiny pieces.
Recipe uploaded with Shop'NCook for iPhone.
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