Chinese Fish Stew

Chinese Fish Stew


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About this recipe: This stew is packed full of excellent flavours and textures. Fried fish fillets are simmered with Chinese celery in a well-seasoned stock. Enjoy with freshly cooked rice.


Serves: 4 - 6

  • 1kg (6x3cm) fillets fresh fish
  • 1 teaspoon salt
  • 2 teaspoons Shaoxing wine
  • 2 spring onions, finely chopped and divided
  • 1 (2.5cm) piece fresh ginger, finely chopped and divided
  • 800ml vegetable oil
  • 1 tablespoon chilli bean paste
  • 2-3 cloves garlic, crushed
  • 100ml Shaoxing wine
  • 1 1/2 tablespoons soy sauce
  • monosodium glutamate (MSG) to taste
  • 2 teaspoons sugar
  • ground white pepper to taste
  • water as needed
  • 250g Chinese celery, leaves discarded and cut into 4cm lengths
  • 1 teaspoon cornflour mixed with 1 teaspoon vinegar

Prep:20min  ›  Cook:35min  ›  Extra time:30min marinating  ›  Ready in:1hr25min 

  1. Marinate the fillets with 1 teaspoon salt, 2 teaspoons Shaoxing wine, 1/2 of the spring onions and 1/2 of the ginger for 30 minutes.
  2. Heat the oil in a wok over high heat until hot. Add the fish fillets and fry until both sides are golden, set aside.
  3. Reserve 100ml oil in the wok. Add the chilli paste, remaining spring onions, garlic and ginger and stir-fry until aromatic.
  4. Add 100ml Shaoxing wine, soy sauce, MSG, sugar, pepper and water; bring to the boil. Add the fish and bring the soup back to the boil.
  5. Turn the heat down to medium, cover the wok and cook for a few more minutes or until the fish is well done.
  6. Add the celery and stir gently. Stir in the vinegar and cornflour slurry until thickened. Serve.


Shaoxing wine, monosodium glutamate and Chinese celery can be purchased in Chinese/Oriental speciality shops.

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