A flavourful stir-fry dish with fresh broccoli, cauliflower, and tender fish fillets in a savory sauce of garlic, ginger, and fermented black beans.
- 700 g fish fillets (such as white flesh fish like snapper, grouper, tilapia, cod, or haddock)
- 1 large egg white
- 3 tbsp cornstarch
- 1 1/2 tbsp Shaoxing wine (or dry sherry)
- 1/4 tsp salt
- Pinch of white pepper
- 1/2 head of broccoli, cut into florets
- 1/2 head of cauliflower, cut into florets
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 2 stalks spring onions, chopped
- 1 tbsp fermented black beans, rinsed, and chopped
- 1 tbsp Shaoxing wine (or dry sherry)
- 1/2 cup chicken or vegetable stock
- 1 tsp cornstarch
- 1 tsp sesame oil
- white pepper
- Start by preparing the fish fillets. Cut the fish fillets into bite-sized pieces and place them in a bowl.
- Add the egg white, 2 tablespoons of cornstarch, 1 tablespoon of Shaoxing wine, 1/4 teaspoon of salt, and a pinch of white pepper. Mix well and let marinate for at least 15 minutes.
- Prepare a large wok with enough oil for deep frying. Heat oil to 180C then deep fry fish in batches for 3-4 minutes or until fish is cooked through. Remove from oil, drain then set it aside.
- Bring a large pot of water to a boil. Add the broccoli and cauliflower florets and blanch for 1-2 minutes, until broccoli turn bright green. Drain, rinse in running tap water then set aside.
- Heat a wok or large skillet over high heat. Add the oil and swirl to coat. Add the garlic, ginger, and scallions and stir-fry for a few seconds until fragrant.
- Add the fermented black beans and Shaoxing wine and stir-fry for another 1-2 minutes.
- Add the chicken or vegetable stock and bring to a boil. Mix the cornstarch with a little bit of water and add it to the pan, stirring constantly, until the sauce thickens.
- Add the cooked fish, broccoli and cauliflower to the wok and stir-fry for another minute, until everything is heated through, and the sauce coats the vegetables and fish.
- Drizzle with sesame oil and season with salt and white pepper, to taste. Serve hot with steamed rice. Enjoy!
The fish slices look really tender and succulent!
Sounds good. Looks like a soup dish though, we would usually have it with less sauce/gravy.
I love saucy dishes, so I tend to add more of it
This is an unusual combination of flavors for me – which makes me really want to try it! Thanks, Raymund.