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2 teaspoons cornstarch
1/2 teaspoon salt
3/4 pound firm white fish fillets -- cut 1" by 2 1/2" (such as seabass, halibut or cod)
For the Sauce:
2 tablespoons Chinese rice wine (or dry sherry)
1 teaspoon fish sauce
For the Dish:
2 lemongrass stalks, bottom 6" only -- minced
1 tablespoon vegetable oil
1 teaspoon minced ginger
3 green onions -- trimmed, and cut into 1/2" pieces
1 tablespoon chopped pickled young ginger
1 small chili, such as jalapeņo -- seeded, minced
Cilantro sprigs -- (optional)
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.
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