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Double-Ginger Fish

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 teaspoons 10mlCornstarch
1/2 teaspoon 2.5mlSalt
3/4 lb 340g / 11ozFirm white fish fillets - cut 1" by 2 1/2"
  = (such as seabass, halibut or cod)
  For The Sauce
2 tablespoons 30mlChinese rice wine
  = (or dry sherry)
1 teaspoon 5mlFish sauce
  For The Dish
2   Lemongrass stalks, bottom 6" only - minced
1 tablespoon 15mlVegetable oil
1 teaspoon 5mlMinced ginger
3   Green onions - trimmed, and
  Cut into 1/2" pieces
1 tablespoon 15mlChopped pickled young ginger
1 tablespoon 15mlChili, such as jalapeño - seeded, minced (small)
  Cilantro sprigs - (optional)

Recipe Instructions

Stir the cornstarch and salt together in a bowl. Add the fish slices and toss gently to coat. Let stand for 10 minutes.

For the Sauce: Stir the rice wine and fish sauce together in a small bowl.

For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ginger and lemongrass. Stir-fry until fragrant, 30 seconds to 1 minute. Add fish, gently stir-fry for 30 seconds. Add the green onions, pickled ginger, chili, and sauce. Cook over high heat until the onions are tender and the fish is cooked through, about 1 to 2 minutes.

Scoop the contents of the wok onto a serving platter and garnish with the cilantro, if you like.

This recipe yields 4 servings.

MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Spice Garden) - - from the TV FOOD NETWORK CANADA


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