Stir-Fried Fish Fillets
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INGREDIENTS 1 pound boneless skinned sea bass or yellow pike fillets, or substitute any other firm
white fish
2 teaspoons cornstarch
1 egg white
1 tablespoon Chinese rice wine or pale dry sherry
2 teaspoons salt
4 tablespoons peanut oil or flavorless vegetable oil
1 teaspoon finely chopped, peeled, fresh ginger root
1 scallion, including green top, finely choppedPREPARE AHEAD
Wash the fillets under cold running water and pat them dry with paper towels. With a cleaver or sharp knife, cut the fillets into 1-½-inch squares about ½-inch thick.
Place the 2 teaspoons of cornstarch in a small bowl, add the fish pieces and toss them about until each piece is lightly coated. Add the egg white, wine and salt, and stir until thoroughly mixed.
Have the fish, and the oil, ginger slices and scallions within easy reach.
TO COOK
Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in the 4 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
Immediately add the ginger and scallions, and cook for a few seconds, but make sure they don’t burn. Add the coated fish pieces and stir-fry gently for about 1 minute, or until the fish is firm and white.
Transfer the entire contents of the pan to a heated platter and serve it at once.
Serves 2 to 4