Stir-Fried Fish Cubes

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Chinese food recipe >> Fish and Seafood>> Stir-Fried Fish Cubes

INGREDIENTS

10 1/2 oz (300 g) fish filets

1 egg white

1 tbsp cornstarch (cornflour) dissolved in 1 tbsp water

2 oz (50g) bamboo shoots( or canned)

3 1/2 oz (100ml) high stock

1/4 tsp. rice wine

1 tsp. slat, or to taste

1 tbsp soy sauce

1 1/2 tbsp scallions, cut diagonally in 1/2 inch (1cm ) sections

2 cloves garlic , sliced

4 cups (1,000ml) vegetable oil for deep-frying

1 tsp. MSG(optional)

RECIPE

Cut the fish into 1/2 inch (1 cm) dice. Mix the egg white with 2 tsp. of the dissolved cornstarchand coat the fish . Cut the bamboo shoots into 1/2 inch (1cm) cubes.
Mix together the stock, peas, MSG(optional), salt, the other 1 tsp. of the dissolved cornflour, and the rice wine. Set aside.
Heat the oil in a wok to about 250^oF (120^oC), or until small bubbles sizzle around a piece of scallion green or ginger tossed into the oil. Add the fish dice, stirring to keep them separate, and remove immediately.
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 garlic , 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.