Simple but delicious.
1 lb boneless, skinless fillet of sea bass (or other very firm fish)
2 tsp cornstarch
1 egg white, beaten
1 T Chinese rice wine or pale dry sherry
2 tsp salt
4 T peanut oil
1 tsp minced fresh ginger
2 scallions, sliced lenthwise on the bias (see note)
24 fresh Chinese snow pea pods
Toss the fish carefully with the cornstarch. Add the egg white, wine and salt and mix gently to combine. Have all the ingredients ready near the stove.
Heat a wok for a minute, then add the oil and heat a minute more. Add the ginger and garlic and stir-fry a few seconds. Add the snow peas and scallions and stir-fry for 2 minutes. Add the coated fish and stir-fry (carefully, so as not to break up the pieces) until fish is opaque. Serve hot with white rice.
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