Mandarin Fish with Dried Shrimp and Loofah

Name: Mandarin Fish with Dried Shrimp and Loofah
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 160g mandarin fish fillet (rinsed, patted dry, butterflied); 12 dried shrimp (rinsed, steamed until soft); 300g loofah (peeled, rinsed); 4 slices ginger (for sautéing); 1 can chicken broth; 1 cup water; 1/4 tsp salt (marinade); a pinch sesame oil (marinade); a pinch white pepper (marinade); 1 tsp cornstarch (marinade); 1 tbsp egg white (marinade); to taste salt (seasoning); to taste white pepper (seasoning)

A Cantonese stir-fry of marinated mandarin fish fillets with dried shrimp and loofah—delicately sweet, tender, and fully cooked.

35 min

Easy

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Mandarin Fish with Dried Shrimp and Loofah

Ingredients

mandarin fish fillet (rinsed, patted dry, butterflied) 160g

dried shrimp (rinsed, steamed until soft) 12

loofah (peeled, rinsed) 300g

ginger (for sautéing) 4 slices

chicken broth 1 can

water 1 cup

salt (marinade) 1/4 tsp

sesame oil (marinade) a pinch

white pepper (marinade) a pinch

cornstarch (marinade) 1 tsp

egg white (marinade) 1 tbsp

salt (seasoning) to taste

white pepper (seasoning) to taste

Instructions

Step 1

Rinse and pat dry the mandarin fish fillet, butterflied-cut it, then toss with the marinade and let rest for about 10 minutes.

Step 2

Rinse the dried shrimp, arrange them on a plate with 1 slice of ginger, and steam over boiling water for 5 minutes until soft. Peel the loofah, rinse it, and set aside.

Step 3

Heat 4 tbsp of oil in a wok, briefly flash-fry the fish slices until they just turn opaque and are just cooked through, then remove and set aside.

Step 4

In the remaining oil, sauté the ginger slices and loofah until softened. Pour in the chicken broth and water, bring to a boil, and cook until the loofah is tender. Add the steamed dried shrimp and reserved fish slices, toss gently to combine, season to taste, and serve immediately.