Ribbonfish with Peppers
40 min
This dish is packed full of protein and tastes fantastic. Ribbonfish fillets are deep-fried until golden, then simmered in a fragrant sauce with peppers. Enjoy with freshly cooked rice.
Chelsea
3 people made this
Ingredients
Makes: 3 - 4 servings
- 3 medium-size ribbonfish
- 1 red pepper, seeded and julienned
- 1 green pepper, seeded and julienned
- 1/2 teaspoon salt
- oil, for deep frying
- 2 tablespoons oil
- 1 (1.5cm) piece fresh ginger, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 spring onions
- water, as needed
- 1 tablespoon dark soy sauce
- 2 tablespoons shaoxing wine
- salt, to taste
- chicken stock granules, to taste
- 1 tablespoon cornflour, dissolved in water
- 1 teaspoon sesame oil
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Clean the ribbonfish and pat dry. Remove the heads and tails and discard. Cut width-wise into 6cm fillets.
- Mix the peppers with 1/2 teaspoon salt and set aside.
- Heat oil in a deep fat fryer or deep pan to 160 degrees C. Deep fry the ribbonfish until golden. Drain on a kitchen towel-lined plate.
- Heat 2 tablespoons oil into a clean wok until hot. Stir fry the ginger, garlic and spring onions until fragrant.
- Add the peppers and stir-fry for 30 seconds. Add a small bowl of water, soy sauce, shaoxing wine, salt and chicken stock granules and bring to the boil.
- Add the ribbonfish and cook for 5 minutes. Pour the cornflour slurry and cook until the sauce is thickened. Drizzle in the sesame oil and stir. Transfer to a dish and serve immediately
Ingredients
You can purchase ribbonfish in Chinese/Oriental speciality shops. Alternatively, substitute in any other fish you prefer.
