Name: Fish with Rainbow Vegetables
Yield: Serves 2-4
Cuisine: China
Ingredients: 600 ml (1 pint) groundnut oil or water; 1 tablespoon Shaoxing rice wine or dry sherry; 450 g (1 lb) fresh firm white fish, such as sea bass, halibut or cod; 1 tablespoon finely shredded fresh root ginger; 1 tablespoon groundnut oil; 1 tablespoon coarsely chopped garlic; 50 g (2 oz) Chinese dried mushrooms; 6 tablespoons water; 2 teaspoons rock sugar or plain sugar; 1 tablespoon chilli bean sauce; 1 teaspoon salt; 100 g (4 oz) mangetout; ½ teaspoon freshly ground white pepper; 100 g (4 oz) carrots; 2 teaspoons light soy sauce; 1 tablespoon dark soy sauce; 1 egg white; 2 teaspoons cornflour

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

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 veget