Chinese Stir-Fried Fish Fillets
This Chinese stir-fried fish fillet recipe features a savory blend of ginger, sesame oil, oyster sauce, and assorted vegetables, prepared quickly in a wok.
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Instructions
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Prepare fish: Cut into 1 1/2 by 1/2 inch pieces.
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Marinate fish: In a medium bowl, combine wine, sesame oil, salt, pepper, egg white, and cornstarch; add fish, mix well, and marinate for 10 minutes at room temperature.
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Prepare sauce: In a small bowl, combine fish stock, oyster sauce, and soy sauce. In a separate bowl, mix cornstarch and water; set both aside.
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Cook fish: Heat a wok with 2 tablespoons of oil. Sear marinated fish until lightly browned, then remove from the wok.
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Sauté aromatics: Add the remaining 2 tablespoons of oil to the wok. Cook garlic, ginger, and red onion until the onion is lightly browned.
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Thicken sauce: Pour in the prepared sauce; once bubbling, stir in the cornstarch slurry to thicken quickly.
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Finish dish: Return the seared fish to the wok, mix thoroughly, and sprinkle with ground coriander before serving.