Silky-soft, lightly fried fish in a sweet and salty sauce is family-friendly food at its best.
Ingredients
- 1 egg white
- 2 tablespoons cornflour
- 2 tablespoons dry sherry
- 500g firm white fish fillets, thinly sliced diagonally
- 60ml (1/4 cup) peanut oil
- 2 garlic cloves, finely chopped
- 2 teaspoons finely grated fresh ginger
- 1 green capsicum, seeded, coarsely chopped
- 3 shallots, trimmed, cut into 4cm lengths
- 60ml (1/4 cup) Massel chicken style liquid stock
- 1 1/2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons brown sugar
- Steamed white rice, to serve
Method
- Step 1Lightly whisk egg white in a bowl. Whisk in cornflour and half the sherry. Add fish. Turn to coat. Set aside for 15 minutes to marinate.
- Step 2Heat half the oil in a wok over high heat until just smoking. Cook half the fish, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining oil and fish.
- Step 3Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over medium-high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add capsicum. Stir-fry for 3 minutes or until tender. Add shallot, stock, soy sauce, vinegar, sugar and remaining sherry. Stir-fry for 2 minutes or until sauce reduces slightly. Add fish and stir to combine. Divide among serving plates. Serve with rice.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1142 kj
Energy
16g
Fat Total
3g
Saturated Fat
1g
Fibre
22g
Protein
68mg
Cholesterol
686.28mg
Sodium
3g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
This dish is also called velveted fish, and for good reason. The soft, smooth texture tastes luxurious.
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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