How to make Cantonese Fish -
Fish cooked with bamboo shoots in a Cantonese sauce
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Fish Fillets (फिश फिले), Bambo shoot
Cuisine : Chinese
Course : Main Course Seafood
For more recipes related to Cantonese Fish checkout Haryali Fish, Belghoria Roshun Bhetki, Fried Fish With Buttermilk Coated With Cornflakes, Seafood Manchurian . You can also find more Main Course Seafood recipes like Claypot Drunken Fish Spicy Masala Prawns Hot Chilli Basil Fish Ilish Macher Paturi
Cantonese Fish Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Easy
Taste : Mild
Ingredients for Cantonese Fish Recipe
Fish Fillets cut into 1½ inch cubes 400 grams
Bambo shoot 3 tablespoons
Oil 3 tbsps + to deep fry
Bamboo shoots 1 slice
Ginger sliced thinly 2 inch piece
Celery sliced thinly 1 stalk
Spring onions sliced thinly 2
Carrot sliced thinly 1 medium
Soy sauce 2 tablespoons
MSG 1/4 teaspoon
White pepper powder 1/2 teaspoon
Sugar 1/2 teaspoon
Salt to taste
White wine 1/2 cup
Chicken stock 1/2 cup
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Gently slide in the fried fish pieces and continue to simmer for a minute, without stirring. Serve hot.
Nutrition Info
Calories : 1193 Kcal
Carbohydrates : 31.7 gm
Protein : 83.7 gm
Fat : 81.9 gm
Other : Choline- 201.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
