I hate cooking fish because my family is really fussy with the texture of the fish and the way the fish is cooked. My son only wants Cod. That's why I have only feature Cod in my recipes. Recently, I used Snapper as Fish and Chips. He didn't eat much of that. One word - Troublesome!
My husband is not keen on Steamed Fish unless it's really fresh. Oh, then I would have to fish it myself. He doesn't like fry fried - too hard. Also one word - Troublesome!
Using stir-fried method is just nice but since I can't stir-fried Cod, I'm used Snakehead instead. Yah, my little Majesty ate very little of this. I can't please everyone at home. I'm not Iron Chef, you know. I'm just a Wokking Mum!
By the way, my husband loves this! *wink*
- 250g Fish slices (I used Snakehead because the fishmonger can slice it for me and I don't have to over buy)
- 10 Sweet Peas, tips removed
- 1/2 handful Wolfberries, soaked to soften and drained
- 1/2 tablespoon Minced Garlic
- 1 Egg White
- 1/2 tablespoon Cornflour
- 2 tablespoon Chinese Cooking Wine
- 2 tablespoon Ginger Juice
- 3 tablespoon Broth
- 1/2 tablespoon Apple Cider or White Vinegar
- Salt to taste
- Cornflour Mixture (thickener)
- Mix fish with cornflour and egg white.
- Set aside for 5 minutes.
- Heat 200ml oil in a pot.
- Deep fry fish quickly; about 15 seconds.
- Repeat for sweet peas.
- Heat wok with 1 teaspoon oil, stir fried garlic till fragrant.
- Pour in the sauce except for cornflour mixture.
- Bring to boil.
- Add in fish, sweet peas and wolfberries
- Stir fry for a minute.
- Add salt to taste.
- Gradually add in cornflour mixture to thicken the sauce.
- Dish and serve.
- Mixing the fish with cornflour and egg white make the fish 'smoother' in texure.
- I didn't add egg yolk because I don't want the fish to turn out yellow and it will affect the texture too. If you have no use of it and don't want to waste it, use it. I used mine in Chilli Soft Shell Clams.