Stir-Fried Murray Cod

Name: Stir-Fried Murray Cod
Cuisine: China
Ingredients: ¼ teaspoon freshly ground white pepper; 1 egg white; 1 teaspoon sesame oil; 125 ml (4 fl oz/½ cup) fresh chicken stock; 350 g (12 oz) Murray cod, skin removed, thickly sliced; 120 g (4¼ oz) snow peas (mangetout), trimmed; 3 spring onions (scallions), cut into 4 cm (1½ inch) lengths; 6 cloves garlic, finely sliced; 6 slices of peeled ginger; 2 tablespoons shaoxing; 2 teaspoons cornflour (cornstarch); 1 small carrot, finely sliced on the diagonal; 1 teaspoon sea salt; 2 tablespoons vegetable oil

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

Again, this simple stir-fry works well with any firm-textured fish, and is really all about the wonderful fresh taste of the ingredients.

Ingredients

350 g (12 oz) Murray cod, skin removed, thickly sliced
1 egg white

Asia
China
Main course
Gluten-free

Method

Mix together the egg white, cornflour, half the sea salt and the cod, and leave for 10 minutes.

Heat a wok until almost smoking. Add the vegetable oil and, when hot, remove the fish from the marinade and stir-fry in batches until golden brown, then remove from the wok. Reheat the wok and stir-fry the carrot, spring onions, ginger and garlic until fragrant. Deglaze the w