Stir-Fried Shark

Name: Stir-Fried Shark
Yield: Serves 4
Ingredients: 3 tablespoons chicken or fish stock; 3 tablespoons chicken or fish stock; 1 tablespoon oyster sauce; 4 cm (1½ inch) peeled, chopped ginger; 1 tablespoon medium-dry sherry; 3 tablespoons thin soy sauce; 680 g (1½ lb) shark, cut into 2.5 cm (1 inch) pieces; 2 shallots, finely chopped; 1 clove finely chopped garlic; 225 g (8 oz) mangetout, trimmed and blanched for 30 seconds; 225 g (8 oz) oyster mushrooms; 1 teaspoon cornflour; 3 tablespoons groundnut oil; 3 tomatoes, peeled, seeded and cut into strips; 1 tablespoon fresh finely chopped ginger

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

680 g (1½ lb) shark, cut into 2.5 cm (1 inch) pieces

Starter
Pescatarian
Gluten-free

Method

For the marinade; put half the chopped ginger in a garlic press with a few drops of water and squeeze the juice into a bowl. Discard the pulp and repeat with the remaining ginger. Add the soy sauce and sherry to the ginger juice. Turn the fish in the mixture and leave for 20 minutes.

Mix the cornflour with the cold stock and oyster sauce and set aside. Drain the fish. Heat 2 tablespoons