Stir-fried Fish Fillet

ANOTHER FISH ENTRY!!!!

Chinese cuisine is very well-known for its very hot and fast cooking process called stir-fry. It is from their belief that the less time you cook, the more nutrients you retain. In a matter of seconds, one dish can be prepared especially in today’s dish, stir-fried fish with ginger! Just remember that the key to perfectly cooking this dish is using high heat. Cook a little longer and it will become very soggy!

Ingredients:

1 pound fish fillets

1/2 pound fresh ginger, preferably young ginger

3 tablespoons vegetable or peanut oil

1/2 cup minced shallots

4 scallions

2 tablespoons Thai fish sauce

2 teaspoons sugar

1 teaspoon salt, or to taste

1 tablespoon fresh lime juice

Procedure:

1.) Slice the fish fillets into strips about 2 inches long and less than 1/2 inch thick.

2.) Peel the ginger, then cut into fine matchstick-length julienne

3.) Heat a wok over medium-high heat. Add the oil and, when it is hot, add the ginger. When the ginger is starting to turn golden, after about 3 minutes, toss in the shallots. Stir-fry until the ginger is golden brown, 2 to 4 minutes. Toss in the scallions, reserving a few shreds for garnish, and stir-fry briefly, pressing the scallions against the hot wok to sear them.

4.) Add the sliced fish and stir-fry gently for 1 minute, using your spatula to separate the slices and to expose them all to the hot wok.

5.) Add the fish sauce, sugar, and salt, stir gently, and cook for 3 minutes, or until the fish is just cooked through.

6.) Add the lime juice, taste and adjust the seasonings if you wish, and turn out onto a platter.

7.) Garnish with the reserved scallion shreds and serve hot.

* you can also cook the fish lightly before starting, dredging it with flour for color.

-Nikko Matute