Stir-Fried Mandarin Fish with Dried Shrimp and Luffa
A Cantonese stir-fry featuring mandarin fish, dried shrimp, and loofah as the main ingredients, with a fresh, lightly sweet flavor.
Ingredients
Mandarin fish fillets (rinsed, patted dry, and butterfly-cut)
160 g (4 liang)
Large dried shrimp (rinsed)
12
Luffa (peeled and rinsed)
300 g (half of 500 g)
Ginger
4 slices
Clear chicken broth
1 can
Water
1 cup
Salt (for marinating)
1/4 tsp
Sesame oil (for marinating)
a pinch
Ground pepper (for marinating)
a pinch
Cornstarch (for marinating)
1 tsp
Egg white (for marinating)
1 tbsp
Cooking oil (for stir-frying)
4 tbsp
Instructions
1
Marinate the Fish Fillets
Rinse the mandarin fish fillets and pat them dry. Cut them using a butterfly cut, mix with the marinade, and leave for about 10 minutes.
2
Steam the Dried Shrimp
Rinse the dried shrimp and place them on a plate with 1 slice of ginger. Steam over boiling water for 5 minutes, until softened. Peel and rinse the luffa, then set it aside.
3
Stir-Fry the Fish Fillets
Heat 4 tbsp of oil until hot. Briefly stir-fry the fish fillets until they change color and are just cooked, then remove them from the pan.
4
Finish the Dish
Heat the remaining oil and fry the ginger slices until fragrant. Add the luffa and stir-fry until just tender. Pour in the clear chicken broth and water, and bring to a boil until the luffa is soft and cooked. Return the steamed dried shrimp and fish fillets to the pan, stir to combine, season, and serve.
