About this recipe: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.
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
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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
You can purchase ribbonfish in Chinese/Oriental speciality shops. Alternatively, substitute in any other fish you prefer.