Name: Stir-Fried Fish Fillet and Chinese Broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2 as a main dish with rice or 4 as part of a multi-course meal
Cuisine: Chinese
Ingredients: 1 egg white; ½ teaspoon salt; 2 tablespoons oil, divided; 1 bunch Chinese broccoli (about 1 lb/500 g), ends trimmed; 1 tablespoon water; 2½ teaspoons all-purpose cornstarch, divided; 12 oz (350 g) boneless fish fillets (mild white fish, such as tilapia, cod or orange roughy), cut into 1½ x ½-in (3.75 x 1.25-cm) pieces; 1 tablespoon peeled and minced fresh ginger, cut into matchsticks; ½ cup (125 ml) fish stock, homemade or store-bought; 1 clove garlic, minced; 1 teaspoon Chinese rice wine or sherry; ½ teaspoon sugar; ½ teaspoon dark sesame oil; 1 teaspoon oyster sauce; ½ teaspoon soy sauce; Dash of white pepper

Preparation info

Serves
2
as a main dish with rice

Difficulty
Medium
Ready in
25 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

Our favorite Chinese restaurant in the San Fernando Valley is called Sam Woo. It has roast Chinese ducks and sides of roast pig hanging in the window, and of course it’s cash only. The place is always packed with Chinese families devouring their eight-course meals, because it’s the best Cantonese food in the neighborhood. I took my mom there with the twins a few years ago and we ordered a fish fillet with Chinese broccoli dish. The velvety gravy made this dish so tasty that the twins gobble