Stir-Fried Spring Onion Ginger Fish with Fragrant Sesame Oil

Name: Stir-Fried Spring Onion Ginger Fish with Fragrant Sesame Oil
Prep time: 35 min
Cook time: 6 min
Total time: 41 min
Yield: 3
Cuisine: Side dish
Ingredients: 300 g Grouper Fillet; 50 g Spring Onions; 10 g Carrots; 10 g Fresh Young Ginger; Cooking Oil; 2 tsp Corn Starch; 1 g Chicken Powder; 1/2 tsp Fine Sugar; 1/2 tsp Fine Salt; 1/4 cup Chicken Stock; 1 Tbsp Sesame Oil; 2 tsp Abalone Sauce; 2 tsp Hua Tiao Chiew; 1/2 tsp Potato Starch Slurry; 1 g Chicken Powder; 1 tsp Fine Sugar; 1/2 tsp Fine Salt

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Level

moderate

Cooking

6 min

Preparation

35 min

Ingredients

Servings

Grouper Fillet sliced	300 g
Spring Onions cut into 5cm	50 g
Carrots peeled and diced	10 g
Fresh Young Ginger sliced	10 g
Cooking Oil
Fish Marinade
Corn Starch Corn Flour	2 tsp
Chicken Powder optional	1 g
Fine Sugar	¹⁄₂ tsp
Fine Salt	¹⁄₂ tsp
Seasoning Sauce
Chicken Stock or water	¹⁄₄ cup
Sesame Oil	1 tbsp
Abalone Sauce	2 tsp
Hua Tiao Chiew	2 tsp
Potato Starch Slurry ½ teaspoon of potato flour and 1 teaspoon of water	¹⁄₂ tsp
Chicken Powder	1 g
Fine Sugar	1 tsp
Fine Salt	¹⁄₂ tsp

How to cook

Marinate the fish

Rinse and clean the fish fillet then pat dry and slice it into 2cm thickness.
Add salt, sugar, corn starch, corn flour and chicken powder.
Mix evenly and set aside.

Prepare the seasoning sauce

Mix the sesame oil, abalone sauce, chicken stock, Hua Tiao Chiew, potato starch slurry, chicken powder, salt and sugar then set aside.

Start cooking

Heat up oil in wok over medium-high heat.
Add the seasoned sliced fish and blanch for 1 minute then drain and set aside.
Using the same wok, stir-fry ginger with sesame oil then add in the carrots and spring onions.
Add the seasoning sauce, cooked sliced fish, corn starch and sesame oil then continue to stir evenly over high heat.
Ready to serve.