Stir-Fried Fish Cubes
Ingredients
10 1/2 oz (300 g) fish
filets
1 tsp. slat, or to taste
1 egg white
1 tbsp soy sauce
1 tbsp cornstarch (cornflour) dissolved in
1 tbsp water
1 1/2 tbsp scallions, cut diagonally in 1/2
inch (1cm ) sections
2 oz (50g) bamboo shoots( or canned)
2 cloves garlic , sliced
3 1/2 oz (100ml) high stock
4 cups (1,000ml) vegetable oil for deep-frying
1/4 tsp. rice wine
1 tsp. MSG(optional)
Directions
- Cut the fish into 1/2 inch (1 cm) dice.
Mix the egg white with 2 tsp. of the dissolved
cornstarchand coat the fish . Cut the
bamboo shoots into 1/2 inch (1cm) cubes.
- Mix together the stock, peas, MSG(optional),
salt, the other 1 tsp. of the dissolved
cornflour, and the rice wine. Set aside.
- Heat the oil in a wok to about 250oF
(120oC), or until small bubbles sizzle
around a piece of scallion green or ginger
tossed into the oil. Add the fish dice,
stirring to keep them separate, and remove
immediately.
- Pour all but 2 tbsp of oil out of the
wok. Heat over high heat to very hot,
or until the oil surface ripples and a
haze appears on the surface of the oil.
Add the scallions and garlic , and stir-fry
until fragrant. Add the bamboo shoots
and stir in the sauce. Add the fish. Stir-fry
a few more seconds, remove , and serve.
