Cantonese Fish

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

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.
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.
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.
4. Gently slide in the fried fish pieces and continue to simmer for a minute, without stirring. Serve hot.

Nutrition Info