Stir-Fried Blue Eye with Bean Sprouts & XO Sauce

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This really simple dish relies on the touch of XO at the end to give it a really great flavour. You can make your own XO, which is pretty easy, or there are some reasonable ones you can buy off the shelf. Or you could use Korean bean paste or chilli paste instead; the result would be just as delicious. Just concentrate on not overcooking the fish in its first visit to the wok.


  • 350 g (12 oz) blue eye fillet, cut into bite-sized pieces
  • 2 cloves garlic, finely chopped
  • 1 tablespoon yellow bean soy sauce
  • ¼ teaspoon sesame oil
  • ½ teaspoon sugar
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground white pepper
  • 1 tablespoon shaoxing
  • 2 tablespoons vegetable oil
  • 2 spring onions (scallions), cut into 2 cm (¾ inch) lengths
  • 4 tablespoons XO sauce
  • 100 g ( oz) bean sprouts, trimmed


    Mix together the garlic, soy sauce, sesame oil, sugar, sea salt, pepper and half the shaoxing in a bowl. Add the blue eye and toss to coat.

    Heat a wok until just smoking. Add the vegetable oil and, when hot, add the blue eye and stir-fry until golden and just undercooked, then remove. Deglaze the wok with the remaining shaoxing, then add the spring onions and the XO sauce. Stir-fry for 30 seconds and fold in the bean sprouts to serve.