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.

    3 people made this

    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

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Clean the ribbonfish and pat dry. Remove the heads and tails and discard. Cut width-wise into 6cm fillets.
    2. Mix the peppers with 1/2 teaspoon salt and set aside.
    3. 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.
    4. Heat 2 tablespoons oil into a clean wok until hot. Stir fry the ginger, garlic and spring onions until fragrant.
    5. 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.
    6. 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.

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