How to make Stir Fried Fish Fillet -

Fish cooked in spicy and tangy sauce

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fish Fillets (फिश फिले), Rice Wine (राईस वाइन)

Cuisine : Chinese

Course : Main Course Seafood


Stir Fried Fish Fillet

Stir Fried Fish Fillet Recipe Card

Print

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Stir Fried Fish Fillet Recipe

  • Fish Fillets cut into 1½ inch pieces 4

  • Rice Wine 1 tablespoons

  • Mustard oil 1 teaspoon

  • Salt to taste

  • Black pepper powder 1 teaspoon

  • Egg 4

  • Cornflour/ corn starch 2 teaspoon

  • FOR SAUCE

  • Chicken stock 1/2 cup

  • Oyster sauce 1 tablespoon

  • Soy sauce 1/4 teaspoon

  • Cornflour/ corn starch 1 teaspoon

  • Oil 4 tablespoons

  • Garlic chopped 4 cloves

  • Ginger cut into thin strips 1 inch piece

  • Onion sliced 1 medium

  • Bean sprouts 1 medium

  • Fresh button mushrooms sliced 4-5

  • Carrot sliced 1 medium

  • Fresh coriander leaves 1 spring

Method

Step 1

Marinate the fish with rice wine, mustard oil, salt, black pepper powder, egg and cornflour for ten to fifteen minutes. For sauce, combine chicken stock, soya sauce and oyster sauce in a bowl.

Step 2

In another bowl mix cornflour with one tablespoon water and set aside. Heat two tablespoons oil in a non stick wok, add fish and sauté till golden brown. Remove and set aside.

Step 3

Heat remaining two tablespoons oil in the wok, add garlic, ginger and onion and sauté till onion is lightly browned. Add bean sprouts, mushrooms and carrot and sauté for two minutes.

Step 4

Add the sauce, cornflour mixture and cook for two minutes or till it thickens. Add the fish pieces and cook for two minutes. Serve hot garnished with the coriander sprig.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.