Fresh fish takes on added dimensions when served with colourful vegetables, as in this ‘rainbow’ effect.
Once the fish has been velveted, it takes literally minutes to complete the preparations. You may substitute other vegetables, but the basic principle is the same – velvet the fish to keep it moist and silky. The rest of the dish is quickly assembled in the wok and an elegant meal of fresh fish with colourful vegetables is the result. Serve this with a rice dish and another vegetable dish for a wholesome, complete and tasty meal.
Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
Cut the fish into
Trim the mangetout and leave whole. Cut the carrots on the diagonal into
Heat a wok until it is very hot and then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the fish, stirring vigorously to keep the pieces from sticking. When the fish pieces turn white (about 2 minutes), quickly drain them.
If you choose to use water instead of oil, bring it to a boil in a pan. Remove the pan from the heat and immediately add the fish pieces, stirring vigorously to keep them from sticking. When the fish pieces turn white about 2 minutes), quickly drain them.
Wipe the wok clean and re-heat over a high heat. When it is hot, add the
© 1996 Ken Hom. All rights reserved.