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08-31-2008, 11:28 PM
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__m-a-l-i-k__OWN-16
 
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Stir-fried Fish Cubes
Ingredients: Stir-fried Fish Cubes10 1/2 oz (300 g) fish filets 1 tsp. slat, or to taste 1 egg white 1 tbsp [Only registered users can see links. ] 1 tbsp [Only registered users can see links. ] ([Only registered users can see links. ]) dissolved in 1 tbsp water 1 1/2 tbsp [Only registered users can see links. ], cut diagonally in 1/2 inch (1cm ) sections 2 oz (50g) bamboo shoots( or canned) 2 cloves [Only registered users can see links. ], sliced 3 1/2 oz (100ml) high stock 4 cups (1,000ml) [Only registered users can see links. ] for deep-frying 1/4 tsp. [Only registered users can see links. ] 1 tsp. [Only registered users can see links. ] (optional) Directions: 1. Cut the fish into 1/2 inch (1 cm) dice. Mix the egg white with 2 tsp. of the dissolved [Only registered users can see links. ] and coat the fish . Cut the bamboo shoots into 1/2 inch (1cm) cubes. 2. Mix together the stock, peas, [Only registered users can see links. ] (optional), salt, the other 1 tsp. of the dissolved cornflour, and the [Only registered users can see links. ]. Set aside. 3. Heat the oil in a wok to about 250oF (120oC), or until small bubbles sizzle around a piece of [Only registered users can see links. ] or ginger tossed into the oil. Add the fish dice, stirring to keep them separate, and remove immediately. 4. Pour all but 2 tbsp of oil out of the wok. Heat over high heat to very hot, or until the oil surface ripples and a haze appears on the surface of the oil. Add the scallions and [Only registered users can see links. ], and stir-fry until fragrant. Add the bamboo shoots and stir in the sauce. Add the fish. Stir-fry a few more seconds, remove, and serve.  |
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