Ginger and shallot fish

Готовим Fish Ginger and shallot fish

Silky-soft, lightly fried fish in a sweet and salty sauce is family-friendly food at its best.

Lables: Low carb Low kilojoule Low sugar Gluten free Lactose free Milk free Sesame free Shellfish free Wheat free
  1. Lightly 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.
  2. Heat 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.
  3. Drain 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.

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1 egg white
2 tbsp cornflour
2 tbsp dry sherry
500g firm white fish fillets, thinly sliced diagonally
60ml peanut oil
2 garlic cloves, finely chopped
2 tsp finely grated fresh ginger
1 green capsicum, seeded, coarsely chopped
3 shallots, trimmed, cut into 4cm lengths
60ml Massel chicken style liquid stock
1 1/2 tbsp soy sauce
1 tbsp apple cider vinegar
2 tsp brown sugar
Steamed white rice, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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