White fish fillets are stir fried with red and green chilli peppers, fresh ginger and coriander to create this traditional Chinese recipe.
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500g skinless white fish fillets, such as hake, cubed
salt, as needed
1 teaspoon cornflour
1 teaspoon Shaoxing rice wine
3 tablespoons vegetable oil
2 slices fresh ginger
50g green chilli peppers, seeded and sliced
50g red chilli peppers, seeded and sliced
3 tablespoons chicken stock
1 teaspoon freshly chopped coriander
Method Prep:20min › Cook:15min › Ready in:35min
Place fish in a shallow dish; sprinkle salt, cornflour and rice wine on top of fish and stir to coat. Set fish aside to marinate for 10 minutes.
Heat a wok over medium heat; add oil, fresh ginger, a pinch of salt, green and red chilli peppers. Cook and stir until fragrant, about 2 minutes. Add marinated fish and fry for 2-3 minutes, or until golden brown. Add the stock and simmer for 2 minutes, or until the sauce has thickened; transfer to a warm platter and sprinkle with chopped coriander.