Ingredients Jump to Instructions ↓

  1. 14 ounces halibut fillets (or any white fish)

  2. 3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained

  3. 1/2 red bell pepper

  4. 1/2 green bell pepper

  5. 3 scallions , green parts only

  6. 3 garlic cloves , thinly sliced

  7. 1 1/2 inches piece fresh ginger , peeled and thinly sliced

  8. 1/2 teaspoon light soy sauce

  9. 1/2 teaspoon rice vinegar

  10. 3 tablespoons chicken stock or 3 tablespoons water

  11. 1 teaspoon sesame oil peanut oil, for cooking salt , to taste

  12. 1 tablespoon shaoxing wine or 1 tablespoon sherry wine

  13. 2 tablespoons egg whites

  14. 2 tablespoons cornstarch or 2 tablespoons potato flour

  15. 1/2 teaspoon salt

  16. 1/2 teaspoon cornstarch or 1/2 teaspoon potato flour

  17. 2 teaspoons cold water

Instructions Jump to Ingredients ↑

  1. Mix together marinade, and mix together cornstarch paste.

  2. Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.

  3. Drain and squeeze the mushrooms; remove the stems and slice the caps.

  4. Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.

  5. Cut the scallion greens into bite-sized pieces.

  6. Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.

  7. Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.

  8. Stir in the scallion greens and then, off the heat, the sesame oil. Serve. ?


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