Fish & vegetables stir – fry

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

150 grams of fish fillet
1 carrot
1 chayote
1 red bell pepper, diced
1 onion, diced
1 thumb-sized piece of ginger, julienned
1 onion, diced
12 pcs. of onion leaves, cut into 2-inch lengths
1 c. of fish stock
1 c. of water
2 tbsp. of light soy sauce
1 tsp. of sugar
1/2 c. of cooking oil
1 tbsp. of cornstarch
salt and pepper to taste
1/2 tsp. of sesame seed oil

Cooking procedure :

Cut fish fillet, carrot and chayote into 1″ x 1″ cubes. Season fish with salt and pepper. Let stand for 15 minutes.

Heat wok or skillet. Pour in the cooking oil. When oil starts to smoke, add fish cubes a few pieces at a time. Fry them in batches if necessary. Over-crowding the skillet will make them soggy. Cook over medium-high heat until golden brown in color. Drain on paper towels.

Pour off oil from wok or skillet until only about 1 tbsp. remains. Reheat oil. Add ginger. Fry until fragrant and light brown in color. Add diced onion, carrots and chayote. Stir-fry over medium-high heat for about 1 minute. Pour in 1 c. of water. Bring to a boil. Lower heat, cover and simmer for 15 minutes or until vegetables are tender but still crisp.

Mix together fish stock, cornstarch, soy sauce and sugar. Uncover skillet and increase heat to medium-high. Add bell pepper. Pour in the fish stock mixture. Stir until sauce thickens and clears. Return fish fillet cubes to skillet. Add the onion leaves. Season with more salt and pepper if necessary. Stir for about 15 seconds until fish is heated through. Turn off heat and add sesame seed oil. Stir a few times. Serve at once.

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April 20, 2003  Print This Post   
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