A bold and flavorful fish dish where tender fish pieces are first air-fried until crispy, then stir-fried with vibrant bell peppers and aromatic garlic sprouts. The sauce coats every bite with savory depth, making this an irresistible rice companion.
This recipe transforms simple white fish into something spectacular. The double-cooking method (air-frying first, then stir-frying) creates textural contrast—crispy exterior giving way to juicy, flavorful fish inside.
Pat the fish chunks completely dry with paper towels. Season generously with salt, grated ginger, white pepper, and 2 tablespoons of cooking wine. Let everything marinate for 30 minutes. Spread cornstarch in a shallow bowl, then roll each fish piece in the starch, shaking off any excess.
Lightly spray the fish with oil. Air-fry at 180°C (356°F) for 15-18 minutes until golden and crispy, flipping halfway through. Alternatively, pan-fry in a centimeter of oil over medium-high heat until deeply golden on both sides. Set aside.
Heat 2 tablespoons of oil in a wok over high heat. Add sliced garlic and sizzle for 30 seconds until fragrant. Toss in the green and red peppers, stir-frying for 2 minutes until they begin to soften but still hold their crunch.
Add the crispy fish to the wok. Pour remaining 1 tablespoon of cooking wine around the edges of the pan (this creates steam and lifts any flavorful bits). Add light soy sauce, dark soy sauce, and oyster sauce. Toss everything together gently, tasting and adjusting seasoning with salt if needed. Finally, fold in the garlic sprouts and cook just until they wilt slightly, about 1 minute. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
