Pine Nut Fish Kernels
A traditional Jiangsu dish of diced mandarin fish stir-fried with pine nuts — tender fish with crisp, fragrant pine nuts.
Ingredients
Mandarin fish (cut into mung bean-sized kernels)
to taste
Pine nuts (fried in warm oil until cooked)
to taste
Sweet bell pepper
to taste
Red pickled chili
to taste
Stock
to taste
Salt
to taste
Cooking wine
to taste
Egg white
to taste
Starch
to taste
MSG
to taste
White pepper powder
to taste
Oil
to taste
Sugar
to taste
Minced ginger
to taste
Instructions
1
Prepare the main ingredients
Cut the fish meat into mung bean-sized kernels, and fry the pine nuts in warm oil until cooked.
2
Slippery-stir the fish kernels
Heat a wok over the flame with oil, and once the oil is hot, add the fish kernels and stir to separate them.
3
Final stir-fry
Return the wok to the flame, pour in peanut oil, add the minced ginger and stir-fry until fragrant, then add the fish kernels and pine nuts and toss evenly. Season with the prepared sauce, cook through, and plate to serve.
