Here is our all time favorite dish …Fish and Ginger Stir-Fry. Simple and tasty! My family simply love this dish. Please enjoy. Written recipe ⬇️⬇️
📝 INGREDIENTS (for 1 - 2 servings )
COATING & DEEP FRY
▪ 8.82oz (250g) Sea bass fillet, skinless & boneless ( cut into about 1-inch pieces)
▪ 1/4 tsp. ground white pepper
▪ 2 Tbsp. cornflour (cornstarch)
▪ Rice bran oil for deep frying
STIR FRY
▪ 3 Tbsp. vegetable oil
▪ 1 Tbsp. (10g) minced garlic
▪ 1.76oz (50g) old ginger, cut into thin strips
▪ 100ml water
▪ 2 red spur chillies (20g), cut diagonally ( note: this type of chili is not spicy at all )
▪ 0.53oz (15g) spring onion, cut into 1-inch pieces
▪ 0.35oz (10g) Chinese celery , cut into 1-inch pieces
SAUCE
▪ 1 Tbsp. mushroom soybean paste
▪ 1 Tbsp. mushroom vegetarian sauce
▪ ½ Tbsp. sweet soy sauce
▪ ½ tsp. sugar
✅ PREPARATION
1. Prepare the old ginger. Using a pairing knife to scrape off the skin of the ginger, cut into thin strips. Then wash and drain about 3 times with water.
2. Cut the sea bass fillet into about 1-inch pieces, season with ground white pepper and gently pat them with cornflour on both sides.
✅ DIRECTIONS
DEEP FRY
1. Heat a pan and add rice bran oil.
2. When the oil temperature reach 175C/347F, place the battered fish pieces into the pan, fry for about 3-4 minutes. Take off the heat and set aside.
STIR FRY
1. In a non-stick pan, heat up 3 tablespoons of vegetable oil on medium heat. Add in the ginger and fry for about 4 minutes.
2. Add in minced garlic, fry until almost golden and fragrant.
3. Lower to medium low heat, add in the mushroom soybean paste, stir fry until fragrant.
4. Add in the water and bring up the heat to medium heat.
5. Add in the mushroom vegetarian sauce, sweet soy sauce, and sugar. Stir fry until the sauce is well combined
6. Add the fried fish pieces into the pan, follow by red spur chilies, spring onion, and Chinese celery. Stir fry until well combined. Take off the heat and serve.
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📝 ส่วนประกอบ ( สำหรับ 1-2 เสิร์ฟ)
สำหรับทอด
เนื้อปลากระพง 250 กรัม
พริกไทขาวป่น 1/4 ช้อนชา
แป้งข้าวโพด 2 ช้อนโต๊ะ
น้ำมันรำข้าวสำหรับทอด
สำหรับผัด
น้ำมันพืช 3 ช้อนโต๊ะ
กระเทียมสับ 1 ช้อนโต๊ะ (10 กรัม)
ขิงแก่ซอย 50 กรัม
เต้าเจี้ยว 1 ช้อนโต๊ะ
ซอสเห็ด 1 ช้อนโต๊ะ
ซีอิ๊วดำ(สูตรหวาน) ½ ช้อนโต๊ะ
น้ำตาลทราย ½ ช้อนชา
น้ำเปล่า 100 มิลลิลิตร
พริกชี้ฟ้าแดง 2 เม็ด (20 กรัม)
ต้นหอมซอย 15 กรัม
ต้นขึ้นช่าย 10 กรัม
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