Prep time: 15 mins
Cook time: 20 mins
Yield: 2 to 3 serves
Ingredients:
- 2 to 3 stalks (about 200 gm) celery
- 180 gm white fish fillet (cod, snapper or any preference)
- 2 tsp Shaoxing wine
- 1 clove garlic, minced
- ½ onion, julienned
- ½ carrot, julienned
- 50 ml chicken stock
- 1 spring onion, chopped
- ¼ tsp salt
- ⅛ tsp white pepper
- 2 slices ginger, shredded
- 2 tsp salt-reduced light soy sauce
- 1 tsp oyster sauce
- 3 Tbsp water
- ½ tsp sugar
- 1 tsp corn flour (corn starch)
- Rinse the celery. Wipe dry. Remove the strings in celery stalks. (Please see the tutorial video). Cut into thick slices diagonally. Set aside.
- Cut the fish fillet in chunks. Season with salt and pepper. Stir in the shredded ginger. Set aside.
- Heat oil in a wok or fry pan over medium high heat. Pan fry the fish fillet chunks until colour changed. You don’t need to cook them through at this stage because they will be further cooked with other ingredients. Pour in wine. Quickly stir to combine. Set aside.
- In the same wok, add some oil. Saute garlic and onion. Add celery and carrot. Stir to combine. Pour in chicken stock. Cook until the celery and carrot turn soft. Toss back the fish chunks. Combine and cook until the fish is cooked through. Stir in the sauce and cook to your preferred consistency. Sprinkle spring onion and combine. Serve hot.
- For white fish fillet, you can use snapper, ling pink, cod or your own choice. Make sure the fish fillets are no bones inside.
- By mixing white pepper with fish fillet, it helps to remove fishy smell if there’s any.
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