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
Ingredients
Scale
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
- 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.
- Mix all marinade ingredients together in a non-reactive large bowl.
- Add the fish, toss to coat it evenly.
- 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.
- In a small bowl, combine your sauce ingredients together until free of lumps.
- Prepare a separate wok, add a small amount of oil. Sauté garlic, ginger and white parts of the spring onions.
- Add the shiitake and stir fry for a minute.
- 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.
