Stir Fried Fish and Broccoli in Mushroom Black Bean Ginger Sriracha Sauce

Stir Fried Fish and Broccoli in Mushroom Black Bean Ginger Sriracha Sauce is a Chinese dish of oil velveted white fish stir fried with broccoli and shiitake mushrooms served on a sauce made with fermented black beans and soy sauce infused with sriracha sauce for heat. A very delicate dish yet very tasty, with the silky fish and crunchy vegetables together with the slimy shiitake certainly if you’re looking for different textures this dish does not lack of. You can enjoy this with rice (fried, steam, congee) or noodles (fried, soup), either way it will be a perfect for any.


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Stir Fried Fish and Broccoli in Mushroom Black Bean Ginger Sriracha Sauce 1

Stir Fried Fish and Broccoli in Mushroom Black Bean Ginger Sriracha Sauce

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Chinese

Description

Stir Fried Fish and Broccoli in Mushroom Black Bean Ginger Sriracha Sauce is a Chinese dish of oil velveted white fish stir fried with broccoli and shiitake mushrooms served on a sauce made with fermented black beans and soy sauce infused with sriracha sauce for heat


Scale

Ingredients

Stir Fry

  • 500 g white fish fillet
  • 1 head broccoli, cut into florets
  • 6 pcs shiitake mushrooms, rehydrated and sliced
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 3 bunches spring onion, cut into sections white and green separated
  • salt
  • oil

Marinade

  • 3 tbsp Chinese cooking wine
  • 1 egg white
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp cornstarch
  • ½ tsp ground white pepper

Sauce

  • 2 tbsp sriracha sauce
  • 1 tbsp black beans, lightly mashed
  • 2 tbsp black bean sauce
  • 1 tbsp light soy sauce
  • ½ tsp ground white pepper
  • 1 cup chicken stock
  • 1 tsp cornstarch

Instructions

  1. Boil water in a pot, add a bit of salt then blanch the broccoli florets. Remove from the pot then put in a cold-water bath.
  2. Mix all marinade ingredients together in a non-reactive large bowl.
  3. Add the fish, toss to coat it evenly.
  4. Prepare a wok with enough oil for deep frying, heat to 180C then add the fish fillets one at a time. Cook for 1 to 2 minutes or until the outsides are firm. Remove from wok then set them aside.
  5. In a small bowl, combine your sauce ingredients together until free of lumps.
  6. Prepare a separate wok, add a small amount of oil. Sauté garlic, ginger and white parts of the spring onions.
  7. Add the shiitake and stir fry for a minute.
  8. Pour the sauce bring it to a boil then gently add the fish and broccoli. Toss gently to coat it with the sauce then cook for 3 to 5 more minutes or until the fish is fully cooked. Toss in the green parts of the spring onions, serve.

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