Stir-Fried Fish Fillet and Chinese Broccoli

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 bunch Chinese broccoli (about 1 lb/500 g), ends trimmed; 1 tablespoon water; 1 teaspoon oyster sauce; ½ teaspoon sugar; 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; ½ teaspoon soy sauce; ½ cup (125 ml) fish stock, homemade or store-bought; Dash of white pepper; ½ teaspoon salt; 1 clove garlic, minced; 1 egg white; 1 tablespoon peeled and minced fresh ginger, cut into matchsticks; ½ teaspoon dark sesame oil; 2½ teaspoons all-purpose cornstarch, divided; 2 tablespoons oil, divided; 1 teaspoon Chinese rice wine or sherry

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

Ingredients

Asia
China
Fish course
Pescatarian

Ingredients

Method