Stir-Fried Fish Shreds
Shredded snakehead fish is starch-coated, oil-blanched, and stir-fried with bamboo shoot and scallion shreds. The finished dish is snow-white in color with a clean, refreshing flavor.
Ingredients
Live black fish (cleaned, meat shredded)
1 (about 1500 g)
Bamboo shoot tips (shredded)
to taste
Scallion (shredded)
to taste
Oil
to taste
Salt
to taste
MSG
to taste
Cooking wine
to taste
White pepper powder
to taste
Cornstarch
to taste
Egg white
to taste
Instructions
1
Knife Work
Clean the black fish, remove the meat, slice into thin slices, then cut into 4 cm long shreds.
2
Coating and Oil Blanching
Coat the fish shreds with egg white and cornstarch, then briefly cook in low-temperature oil (about 20% hot) until just done.
3
Stir-Fry and Plate
Leave a little oil in the wok, add scallion shreds and bamboo shoot shreds and stir-fry. Pour in cooking wine, add stock and seasonings, then add the fish shreds and toss in the wok. Drizzle with oil and plate to serve.
