Yellow fin tuna fillets and mushrooms stir fry
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Filed under Fish & seafood; My recipes; Kitchen experiments, mushrooms, tuna
The trick to cooking this dish successfully, without overcooking the fish and having them fall apart, is to cook the vegetables and the fish separately. Minus the preparation time, actual cooking time took me only about eight minutes. Hence, it is important to have everything ready before you start cooking.
Ingredients :
3/4 kg. of yellow fin tuna fish fillets
50 g. of chicharo (snow peas)
1 carrot
5-6 fresh button mushrooms
1 tbsp. of finely minced garlic
1 tbsp. of finely chopped ginger
1 white onion, thinly sliced
1 c. of water
1 tbsp. of chili bean sauce
2 tbsps. of oyster sauce
1/2 tsp. of sesame seed oil
3/4 tsp. of white sugar
1 tsp. of tapioca starch
salt and pepper
3-6 tbsps. of cooking oil
Cooking procedure :
Cut the fillets into bite-sized pieces; 2″ cubes would be a good size. Season with salt and pepper.
Trim the ends and sides of the chicharo. Peel the carrot, cut into two lengthwise then slice thinly.
Slice the mushrooms (caps and stems).
Mix together the chili bean sauce, oyster sauce, tapioca starch, sesame seed oil, sugar and water. Stir until the starch and sugar has completely dissolved.
Heat the wok. Pour in about 2 tablespoonfuls of cooking oil. Add the carrots and stir fry over high heat for about 15 seconds. Add the chicharo and cook, stirring, for another 15 seconds. Add the sliced mushrooms and continue cooking for another 30 to 45 seconds or just until the mushrooms are cooked. Transfer the vegetables to a dish.
Pour in 2-3 tablespoonfuls of cooking oil into the hot wok. Saute the ginger, garlic and onion. Add the seasoned yellow fin tuna fillets and cook over high heat just until the fish changes color. Return the vegetables to the wok. Make a well in the center and pour in the sauce. Stir until it starts to thicken. Toss the fish and vegetables with the sauce and cook for another 10-15 seconds.
Serve at once.
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Does it need to be a yellow fin tuna? What substitute would you suggest? Thanks.
You can use any firm, fleshy fish.