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!