Chefs Hu Guoguang and Pan Yewen
North Garden Restaurant
This light and satisfying stir fry is a quick way to make the most of pickerel season.
INGREDIENTS:
4 pickerel fillets
1/2 tsp salt, plus more to taste
1/2 tsp pepper
1/2 tsp minced ginger
1 egg white
1 tsp yellow rice wine
1/5 tsp potato starch
8 tsp canola oil, divided
sugar
10 stalks gaai laan
1 tsp minced garlic
1 tsp sliced ginger
scallions
2 tsp broth
1 Tbsp salt
1 Tbsp sugar
sesame oil
METHOD:
1. Cut fish fillets in 1 cm slices. Rub with salt, pepper, minced ginger, egg white, wine and starch. Gently mix 3 tsp canola oil with the fish then let marinate in fridge for 1 hour.
2. Heat 3 cups of water to a boil, add salt and sugar, and blanche gaai laan. Drain.
3. Heat a wok or pan with 2 tsp oil. Add minced garlic and gai lan. Add wine, a pinch of salt and sugar, and stir fry until fragrant. Add a pinch of potato starch and put on plate.
4. Heat pan with 3 tsp oil. Sear fish fillets for 2 min, flip once after 1 min, until 40% cooked. Add garlic, sliced ginger, scallions, and a splash of wine to the pan and stir fry until fragrant. Add 2 tsp of broth, salt and pepper to taste, and a pinch of starch to hold the sauce. Add a few drops of sesame oil before serving.
Yield 4 servings