Velvet Stir-Fried Fish Slices

Name: Velvet Stir-Fried Fish Slices
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: fresh fish 300g; green peas, as needed; rehydrated wood-ear mushroom, as needed; egg white 1; shredded spring onion, shredded ginger, salt, Shaoxing wine, cornstarch slurry, fresh stock, sesame oil, salad oil, each as needed

by CookWhatHK0 saved

Velvet fish slices are coated in egg white and cornstarch, oil-slipped until tender, then tossed in a light ginger and stock sauce.

Velvet Stir-Fried Fish Slices

滑炒魚片

Ingredients

材料

fresh fish 300g

鮮魚 300 克

green peas, as needed

青豆適量

rehydrated wood-ear mushroom, as needed

水發木耳適量

egg white 1

雞蛋清 1 個

shredded spring onion, shredded ginger, salt, Shaoxing wine, cornstarch slurry, fresh stock, sesame oil, salad oil, each as needed

葱絲、薑絲、鹽、料酒、水澱粉、鮮湯、香油、色拉油各適量

Instructions

做法

Clean the fish and slice it. Mix in salt, Shaoxing wine, cornstarch slurry, and egg white; toss to coat and let the fish marinate and take on a smooth coating.

將新鮮魚肉處理乾淨，切成薄片。把魚片放入碗中，加入鹽、料酒、水澱粉和雞蛋清，用手抓拌均勻，使其充分入味並掛上薄漿。

Heat oil in a wok until about 50% hot. Slide in the fish slices and gently stir to separate them, cooking until about 80% done. Drain off the oil.

在炒鍋中倒入適量色拉油，開火燒至五成熱。放入醃製好的魚片，快速滑炒至八成熟，再立即撈出，瀝乾多餘的油分備用。

Leave a little oil in the wok and reheat it. Stir-fry the shredded spring onion and ginger until fragrant, then deglaze with Shaoxing wine.

炒鍋中留少許底油，重新燒熱後，放入葱絲和薑絲爆香。隨後，沿鍋邊烹入少許料酒。

Add the fish slices, season with salt, and pour in a little fresh stock; bring to a boil.

將之前滑炒好的魚片重新倒入鍋中，加入適量的鹽和少量鮮湯，煮沸。

Thicken with cornstarch slurry, drizzle with sesame oil, and serve.

用水澱粉勾薄芡，再淋上幾滴香油提味，即可盛出裝盤享用。