Stir Fried Fish Slice

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*

Ingredients:

• 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
• Oil

Sauce:

• 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)

How to do it:

1. Mix fish with cornflour and egg white.
2. Set aside for 5 minutes.
3. Heat 200ml oil in a pot.
4. Deep fry fish quickly; about 15 seconds.
5. Repeat for sweet peas.
6. Drained.
7. Heat wok with 1 teaspoon oil, stir fried garlic till fragrant.
8. Pour in the sauce except for cornflour mixture.
9. Bring to boil.
10. Add in fish, sweet peas and wolfberries
11. Stir fry for a minute.
12. Add salt to taste.
13. Gradually add in cornflour mixture to thicken the sauce.
14. Dish and serve.

Note:

• 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.