How to make Stir Fried Fish Fillet -
Fish cooked in spicy and tangy sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fish Fillets (फिश फिले), Rice Wine (राईस वाइन)
Cuisine : Chinese
Course : Main Course Seafood
For more recipes related to Stir Fried Fish Fillet 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 Kerala Fish Curry Prawns in Coconut Curry Ambul Thiyal Lobster Butter Garlic
Stir Fried Fish Fillet 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 : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Stir Fried Fish Fillet Recipe
Fish Fillets cut into 1½ inch pieces 4
Rice Wine 1 tablespoons
Mustard oil 1 teaspoon
Salt to taste
Black pepper powder 1 teaspoon
Egg 4
Cornflour/ corn starch 2 teaspoon
FOR SAUCE
Chicken stock 1/2 cup
Oyster sauce 1 tablespoon
Soy sauce 1/4 teaspoon
Cornflour/ corn starch 1 teaspoon
Oil 4 tablespoons
Garlic chopped 4 cloves
Ginger cut into thin strips 1 inch piece
Onion sliced 1 medium
Bean sprouts 1 medium
Fresh button mushrooms sliced 4-5
Carrot sliced 1 medium
Fresh coriander leaves 1 spring
Method
Step 1
Marinate the fish with rice wine, mustard oil, salt, black pepper powder, egg and cornflour for ten to fifteen minutes. For sauce, combine chicken stock, soya sauce and oyster sauce in a bowl.
Step 2
In another bowl mix cornflour with one tablespoon water and set aside. Heat two tablespoons oil in a non stick wok, add fish and sauté till golden brown. Remove and set aside.
Step 3
Heat remaining two tablespoons oil in the wok, add garlic, ginger and onion and sauté till onion is lightly browned. Add bean sprouts, mushrooms and carrot and sauté for two minutes.
Step 4
Add the sauce, cornflour mixture and cook for two minutes or till it thickens. Add the fish pieces and cook for two minutes. Serve hot garnished with the coriander sprig.
Nutrition Info
Calories : 1667 Kcal
Carbohydrates : 135.1 gm
Protein : 44.2 gm
Fat : 104.9 gm
Other : 0
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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.
