Stir-fry Fish Cubes
Stir-fry Fish Cubes
- 1 pound whitefish fillets
Marinade:
- 1 egg white
- pinch of salt
- 1 teaspoon cornstarch
Sauce:
- 1/4 cup mushroom soaking liquid
- 1 teaspoon granulated or brown sugar
- a few drops sesame oil
- Salt and pepper, as desired
Other:
- 1 red bell pepper
- 4 large Chinese dried mushrooms
- 2 carrots
- 2 slices ginger
- 1 green onion, chopped
- 1 teaspoon cornstarch mixed in 4 teaspoons water
Rinse the fish fillets and pat dry with paper towels. Cut the fish into
bite-sized cubes. Mix the fish with the marinade and marinate for 25 minutes.
While the fish is marinating, prepare the sauce and vegetables. Cut the bell
pepper in half, remove the stem and seeds, and cut into cubes. Reconstitute the
dried black mushrooms by soaking in warm water until softened (20 - 30 minutes).
Remove the mushrooms, squeeze dry, and slice. Strain the mushroom soaking broth
and save 1/4 cup. Peel and slice the carrots on the diagonal.
In a small bowl, combine the strained mushroom soaking liquid, sugar, sesame oil
and salt and pepper. Set aside. In another small bowl, dissolve the cornstarch
in the water and set aside.
Heat the wok and add 1 cup oil. When the oil is hot, poach the fish in the hot
oil for 1 minute until golden. Remove and drain on paper towels. Drain all but 2
tablespoons from the wok.
Add the ginger and stir-fry until fragrant. Add the carrots. Stir-fry briefly,
then add the red bell pepper cubes. Add the mushrooms.
Add the sauce into the middle of the wok. Turn up the heat and add the
cornstarch/water mixture, stirring quickly to thicken. Add the fish back into
the pan. Stir in the green onion. Add a bit of sesame oil if desired. Mix
everything through and serve hot.
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