Stir-fried Fish Slices

Name: Stir-fried Fish Slices
Total time: 25 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 300 g Fish fillet (Anggoli/Red Snapper recommended); 1 tsp Salt (for cleaning); 500 ml Water (for cleaning); 20 g Ginger (for juice); 0.25 tsp Salt (for marinating); 0.25 tsp Black pepper; 1 piece Egg white; 1 tbsp Cornstarch; 1 tbsp Cooking oil (for marinating); 5 cloves Minced garlic; 2 tbsp Chopped spring onion whites; 3 pieces Sliced red chilies; 1 tbsp Minced ginger (for stir-fry); 1 tsp Oyster sauce; 1 tbsp Light soy sauce; 0.5 tsp Fermented bean paste (Taucu); 3 tbsp Cooking oil (for stir-fry)

This recipe demonstrates how to prepare tender and intact fish slices using a blanching and quick stir-frying method, ensuring the fish remains firm and flavorful without breaking apart. It also includes tips for cleaning and marinating freshwater fish to remove any fishy odor.

25 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

425

Calories

37g

Protein

Carbs

32g

Fat

Scale recipe

2 servings

Original recipe

Ingredients17 items

Produce

🫚Ginger (for juice)20 g

🧄Minced garlic5 cloves

🧅Chopped spring onion whites2 tbsp

🌶️Sliced red chilies3 pieces

🫚Minced ginger (for stir-fry)1 tbsp

Seafood

🐟Fish fillet (Anggoli/Red Snapper recommended)300 g

Dairy

🥚Egg white1 piece

Pantry

🧂Salt (for cleaning)1 tsp

🧂Salt (for marinating)¼ tsp

🌽Cornstarch1 tbsp

🌻Cooking oil (for marinating)1 tbsp

🦪Oyster sauce1 tsp

🍶Light soy sauce1 tbsp

🫘Fermented bean paste (Taucu)½ tsp

🌻Cooking oil (for stir-fry)3 tbsp

Spices

🌶️Black pepper¼ tsp

Beverages

💧Water (for cleaning)500 ml

Instructions

1
Slice the fish fillet into 45-degree angle pieces. This technique helps keep the fish intact during cooking.
2
Place the fish slices in a bowl. Add 1 tsp of salt and 500ml of water. Gently rub the fish for 2-3 minutes to remove any sliminess and fishy odor.
3:00 timer
3
Rinse the fish under running water several times until the water runs clear. Drain the fish slices thoroughly.
4
Pat the fish slices completely dry with paper towels. This is crucial for proper marination.
5
Crush a piece of ginger to extract its juice. This ginger juice will be used to marinate the fish.
6
In a clean bowl, add the dried fish slices. Squeeze the ginger juice over the fish. Add 1/4 tsp of salt and 1/4 tsp of black pepper. Mix well to combine.
7
Add 1 egg white and 1 tbsp of cornstarch to the fish. Mix until the fish is evenly coated with the marinade.
8
Drizzle 1 tbsp of cooking oil over the marinated fish and mix gently. This creates a protective layer that helps keep the fish tender and prevents it from sticking.
9
Mince 5-6 cloves of garlic, chop the white parts of the spring onions (approx. 2 tbsp), slice 2-3 red chilies, and mince 1 tbsp of ginger.
10
In a small bowl, combine 1 tsp of oyster sauce, 1 tbsp of light soy sauce, and 1/2 tsp of fermented bean paste. Stir well to create the seasoning sauce.
11
Heat water in a wok until it boils. Turn off the heat. Carefully add the marinated fish slices to the hot water.
12
Turn the heat to low. Gently blanch the fish for 20-25 seconds until it turns opaque and is cooked through. Remove the blanched fish with a slotted spoon and set aside.
0:25 timer
13
Clean the wok. Heat it over high heat, then add 3 tbsp of cooking oil. Swirl the oil to coat the wok.
14
Add the minced ginger and sliced red chilies to the hot oil. Stir-fry for about 10 seconds until fragrant.
0:10 timer
15
Add the minced garlic and chopped spring onion whites to the wok. Continue to stir-fry until all aromatics are very fragrant.
16
Pour the prepared seasoning sauce into the wok. Stir-fry briefly to combine with the aromatics until fragrant.
17
Add the blanched fish slices to the wok. Turn the heat to high. Gently stir-fry for about 15 seconds, being careful not to break the fish slices.
0:15 timer
18
Transfer the stir-fried fish slices to a serving plate and serve immediately.

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Cuisinechinese