Brócoli y Coliflor Salteados con Filetes de Pescado

Ingredientes

• 700 g fish fillets (such as white flesh fish like snapper, grouper, tilapia, cod, or haddock)
• 1 large egg white
• 3 tbsp cornstarch
• 1 1/2 tbsp Shaoxing wine (or dry sherry)
• 1/4 tsp salt
• Pinch of white pepper
• 1/2 head of broccoli, cut into florets
• 1/2 head of cauliflower, cut into florets
• 4 cloves garlic, minced
• 1 tsp ginger, minced
• 2 stalks spring onions, chopped
• 1 tbsp fermented black beans, rinsed, and chopped
• 1 tbsp Shaoxing wine (or dry sherry)
• 1/2 cup chicken or vegetable stock
• 1 tsp cornstarch
• 1 tsp sesame oil
• oil
• salt
• white pepper

Preparación

1. 1

   Start by preparing the fish fillets. Cut the fish fillets into bite-sized pieces and place them in a bowl.

2. 2

   Add the egg white, 2 tablespoons of cornstarch, 1 tablespoon of Shaoxing wine, 1/4 teaspoon of salt, and a pinch of white pepper. Mix well and let marinate for at least 15 minutes.

3. 3

   Prepare a large wok with enough oil for deep frying. Heat oil to 180C then deep fry fish in batches for 3-4 minutes or until fish is cooked through. Remove from oil, drain then set it aside.

4. 4

   Bring a large pot of water to a boil. Add the broccoli and cauliflower florets and blanch for 1-2 minutes, until broccoli turn bright green. Drain, rinse in running tap water then set aside.

5. 5

   Heat a wok or large skillet over high heat. Add the oil and swirl to coat. Add the garlic, ginger, and scallions and stir-fry for a few seconds until fragrant.

6. 6

   Add the fermented black beans and Shaoxing wine and stir-fry for another 1-2 minutes.

7. 7

   Add the chicken or vegetable stock and bring to a boil. Mix the cornstarch with a little bit of water and add it to the pan, stirring constantly, until the sauce thickens.

8. 8

   Add the cooked fish, broccoli and cauliflower to the wok and stir-fry for another minute, until everything is heated through, and the sauce coats the vegetables and fish.

9. 9

   Drizzle with sesame oil and season with salt and white pepper, to taste. Serve hot with steamed rice. Enjoy!