Cantonese Fish Fish cooked with bamboo shoots in a Cantonese sauce By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Fish Fillets, Bambo shoot Cuisine Chinese Course Main Course Seafood Prep Time 26-30 minutes Cook time 26-30 minutes Serve Taste Mild Level of Cooking Easy Others Non Veg Advertisment Ingredients list for Cantonese Fish 400 grams Fish Fillets cut into 1½ inch cubes 3 tablespoons Bambo shoot 3 tbsps + to deep fry Oil 1 slice Bamboo shoots 2 inch piece Ginger sliced thinly 1 stalk Celery sliced thinly 2 Spring onions sliced thinly 1 medium Carrot sliced thinly 2 tablespoons Soy sauce 1/4 teaspoon MSG 1/2 teaspoon White pepper powder 1/2 teaspoon Sugar to taste Salt 1/2 cup White wine 1/2 cup Chicken stock Method Advertisment Roll the fish pieces in three tablespoons cornflour. Heat sufficient oil in a wok and deep fry the fish pieces for a minute. Drain on absorbent paper. Soak the bamboo shoot slice in one cup of hot water for ten minutes. Drain and slice. Heat three tablespoons oil in a wok or a pan, add the ginger, celery and spring onions and stir fry for one minute. Add carrot and bamboo shoot and continue to stir fry for half a minute. Add soy sauce, MSG, white pepper powder, sugar, salt, white wine and stock. Bring the mixture to a boil, reduce heat and simmer for three to four minutes. Gently slide in the fried fish pieces and continue to simmer for a minute, without stirring. Serve hot. Nutrition Info Calories 1193 Carbohydrates 31.7 Protein 83.7 Fat 81.9 Other Fiber Choline- 201.6mg #Bamboo shoots #Chicken stock #MSG #Oil #Salt #Soy sauce #Sugar #White pepper powder #White wine Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article