For those who are tired of eating fried fish the usual way, all by itself, this time I'd like to share a recipe for stir-fried fish cooked together with a colorful mix of vegetables.

Ingredients

  • Catfish, 20 oz
  • 1 tablespoon cooking wine, half a teaspoon of salt, a little ground pepper, and half a teaspoon of vegetable oil
  • 3 and a half teaspoons of cornstarch (mix 1 and a half tablespoons with 2 tablespoons of water until well combined)
  • 62 ml of warm chicken stock
  • Sesame oil, salt, sugar, and ground pepper, 1/4 teaspoon each, and 2 teaspoons of oyster sauce

  • 1 carrot (sliced thinly)
  • 4 stalks of broccoli (cut into about 2-inch lengths)
  • Half a red bell pepper (cut into 1-inch pieces)
  • A handful of long beans
  • 1 tablespoon of julienned ginger, 1 clove of garlic, half an onion, and 1 stalk of spring onion (sliced thinly)

Step-by-step instructions

1. Cut the fish into bite-sized pieces. Transfer into a large bowl, mix well with the cooking wine, ground pepper, and oil, then marinate for about 10 minutes. Once the time is up, add 2 tablespoons of cornstarch and mix thoroughly again.

2. In a small bowl, combine the warm chicken stock, sesame oil, salt, sugar, ground pepper, and oyster sauce, and stir well.

3. Fill a pot with enough water, add the carrot, broccoli, and bell pepper, and boil until the water comes to a rolling boil. Once it's boiling vigorously, add the long beans and blanch for about 10 seconds.

Then transfer the blanched vegetables into a prepared bowl of ice water to cool them down.

4. Add 2 tablespoons of oil into a wok and heat it up. Once the oil is hot, add the fish pieces and fry for one minute. After one minute, flip to the other side and fry for another minute. Transfer the cooked fish onto a plate.

5. After cleaning the wok, add 1 tablespoon of oil. Add the ginger, and after 10 seconds, add the garlic, onion, and spring onion, and stir-fry for about 20 seconds.

6. While the wok is still hot, add all the vegetables prepared earlier and stir-fry for about 30 seconds. Then pour in the chicken stock mixture prepared in step (2) into the pot.

7. Once well mixed, pour in about half of the cornstarch slurry and stir-fry. Then add the fried fish and stir-fry until well combined. Gradually pour in the remaining half of the cornstarch slurry and stir-fry thoroughly.

Once the sauce has thickened, you'll have a delicious mixed vegetable stir-fried fish. Enjoy it together with rice.

Source: Thewoksoflife.com