Ginger and shallot fish

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

Recipe «Ginger and shallot fish» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.