Stir-Fried Fish Fillets

Name: Stir-Fried Fish Fillets
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 200 g fish fillet (sliced thinly, marinated with salt); 25 g rehydrated winter mushroom (sliced thinly); 25 g bamboo shoot slices (sliced); 30 g bok choy (washed and sliced thinly); 10 g shallot (cut into chunks); to taste scallion (mentioned in steps); 500 g lard (about 60 g actually used); 10 g cooking wine; 1 g white pepper; to taste broth; 3 g salt; 3 g MSG; 10 g cornstarch slurry (diluted with water)

Velveted snakehead fish fillets are quickly stir-fried with shiitake mushrooms and bamboo shoot slices, then finished with a cornstarch slurry for a tender, crisp result.

23 min

Easy

0 favorites

Ingredients

fish fillet (sliced thinly, marinated with salt) 200 g

rehydrated winter mushroom (sliced thinly) 25 g

bamboo shoot slices (sliced) 25 g

bok choy (washed and sliced thinly) 30 g

shallot (cut into chunks) 10 g

scallion (mentioned in steps) to taste

lard (about 60 g actually used) 500 g

cooking wine 10 g

white pepper 1 g

broth to taste

salt 3 g

MSG 3 g

cornstarch slurry (diluted with water) 10 g

Instructions

Step 1

Slice the fish into thin pieces, place in a bowl, and add salt to marinate. Slice the rehydrated winter mushrooms thinly, slice the bamboo shoots, wash and thinly slice the bok choy, and cut the shallots into chunks.

Step 2

Heat the lard in a wok over high heat until 60–70% hot, then add the fish slices and spread them out to quickly cook through.

Step 3

Return the wok to high heat, leaving a little oil in the bottom. Add the scallion, rehydrated winter mushrooms, bamboo shoots, and bok choy; stir-fry a few times, then add the cooked fish slices. Pour in the cooking wine, white pepper, salt, broth, and MSG, and thicken with the diluted cornstarch slurry. Toss quickly and serve immediately.