Cantonese cuisine is renowned for its delicate balance of flavors and fresh ingredients, and this stir-fried fish with ginger and spring onion is a perfect example. This simple yet elegant dish showcases the natural sweetness of the fish, beautifully complemented by the pungent bite of ginger and the subtle sharpness of spring onions. It’s a quick and easy weeknight meal that’s surprisingly sophisticated, perfect for impressing guests or simply treating yourself to a delicious and healthy dinner. The vibrant green of the spring onions against the glistening fish creates a visually appealing dish that’s as pleasing to the eye as it is to the palate.
This recipe utilizes readily available ingredients and requires minimal cooking time, making it ideal for even novice cooks. We'll guide you through each step, ensuring a perfectly cooked, flavorful fish every time. Ready to experience the magic of this classic Cantonese dish? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Mixing bowl
- Frying pan
Ingredients
- Fish (e.g., Mangrove Snapper)
- Salt
- Cooking Wine
- White Pepper
- Egg Whites
- Corn Starch
- Vegetable Oil
- Spring Onion (white part)
- Spring Onion (green part)
- Ginger
- Red Chili (or Red Bell Pepper)
- Oyster Sauce
- Light Soy Sauce
- Shaoxing Wine
- Sugar
- Ground White Pepper
- Water
- Sesame Oil
Step-by-Step Instructions
Step 1. Prepare the Fish and Marinade
- Clean the fish, remove the red colored parts at the center, and fillet it. Cut the fillets into angled pieces.
- Season the fish pieces with salt, cooking wine, white pepper, egg whites, corn starch, and a little vegetable oil. Let it marinate for 10-15 minutes.
Step 2. Prepare the Sauce and Aromatics
- thinly slice ginger, spring onions (separate white and green parts), and red chili (or bell pepper).
- Make the stir-fry sauce by combining oyster sauce, light soy sauce, Shaoxing wine, sugar, ground white pepper, and a little water.
- In the same pan, saute the ginger, white part of spring onion, and chili for about a minute until aromatic.
Step 3. Stir-fry and Combine
- Pan-fry the fish until cooked.
- Add the prepared stir-fry sauce to the pan.
- Add the green part of the spring onion.
- Return the fried fish to the pan and gently mix to coat with the sauce. Add sesame oil.
Step 4. Garnish and Serve
- Garnish with more fresh spring onion and chili (optional).
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- If you don't want it spicy, use a red bell pepper instead of chili.
- You can omit sugar if you prefer less sweetness.
- Coat the fish gently with cornstarch to prevent it from breaking.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 5-10g
- Protein: 20-30g
FAQs
1. What type of fish is best for this recipe?
Firm, white-fleshed fish like cod, snapper, or sea bass work best. They hold their shape well during stir-frying.
2. Can I use other vegetables besides ginger and spring onion?
Yes! Add sliced chilies for heat, or mushrooms and bell peppers for extra flavor and texture.
3. How do I prevent the fish from sticking to the pan?
Make sure your pan is hot and well-oiled before adding the fish. Don't overcrowd the pan; cook the fish in batches if necessary.
This simple Cantonese stir-fried fish recipe is a testament to the beauty of fresh ingredients and minimal cooking. Enjoy the vibrant flavors and satisfying textures of this quick and healthy meal, perfect for any occasion. We hope you've enjoyed this easy-to-follow guide and will try this delicious dish soon!