Spring Onion Ginger Fish Fillets
As the name suggest Spring Onion Ginger Fish Fillets is a dish made with fish fillets gently stir fried on a sauce made with soy sauce, oyster sauce, ginger and spring onions. A very delicate dish that is very tasty, light fluffy starchy fish fillets is a pleasure to your senses, slimy, soft, melt in your mouth fish is perfect with rice, congee or even fried noodles.
Preparing this is quite tricky as most fish are quite delicate and stir frying them will break them apart, so the best way to achieve this is by velveting– the fish first in hot oil to harden the outer layer then gently stir frying it on a savour sweet thick sauce. The ginger is quite toned down as well as it is pre-soaked on Chinese wine before cooking, giving a mellow gingery taste that is not like a punch on your face.
- 500 g white fish fillet (I used Basa on this recipe)
- 1 tbsp garlic, minced
- 12 thin slices of ginger, soaked in 2 tbsp of Chinese cooking wine
- 2 bunches spring onion, cut into sections
- 3 tbsp Chinese cooking wine
- 1 egg white
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp cornstarch
- ½ tsp ground white pepper
- 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. Drain the ginger soaked in Chinese cooking wine then sauté it with garlic and spring onions. Pour the sauce bring it to a boil then gently add the fish. Toss gently to coat it with the sauce then cook for 3 to 5 more minutes or until the fish is cooked.