Stir-Fried Fish with Oyster Sauce
Ginger and green onion are frequently added to seafood stir-fries to remove any “fishy” odor that may arise as you cook the fish.
INGREDIENTS | SERVES 2 to 4
- 1 pound fish fillets
- ½ teaspoon salt
- 1 egg white
- 1 tablespoon Chinese rice wine or dry sherry
- 3 teaspoons cornstarch, divided
- ⅓ cup plus 4 teaspoons water, divided
- 4½ teaspoons oyster sauce
- 1 teaspoon dark soy sauce
- 3 tablespoons vegetable or peanut oil, divided
- 2 thin slices ginger
- 1 teaspoon minced ginger
- ½ teaspoon minced garlic
- 1 green onion, finely chopped
- ¼ pound fresh mushrooms, thinly sliced
- ¼ teaspoon black pepper, optional
Cut the fish fillets into 1½- to 2-inch squares that are about ½ inch thick. Place the fish cubes in a bowl and add the salt, egg white, rice wine or sherry, and 2 teaspoons cornstarch. Marinate the fish for 15 minutes.
Combine ⅓ cup water, oyster sauce, and dark soy sauce in a bowl. In a separate bowl, dissolve 1 teaspoon cornstarch into 4 teaspoons water.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the sliced ginger. Let brown for 2 to 3 minutes, and remove from the pan.
Add the minced ginger, stir-fry for 10 seconds, and then add the fish. Let the fish sit in the pan briefly, then gently stir-fry the fish cubes until they turn white and are firm. Remove the fish and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the green onion. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry the mushrooms for 2 minutes or until they begin to darken. Sprinkle ¼ teaspoon black pepper over the mushrooms while stir-frying if desired.
Push the mushrooms to the sides of the pan. Add the sauce in the middle of the pan and bring to a boil. Add the cornstarch and water mixture into the sauce, stirring quickly to thicken. When the sauce has thickened, add the fish back into the pan. Stir-fry for another minute to mix everything together. Taste and adjust seasoning if desired. Serve hot.
How to Separate an Egg
First, start with eggs that are still cold from the refrigerator. Lightly crack the middle of the egg against the side of a bowl, and use both hands to pull the shell apart so that you are holding half of the shell in each hand. Then, simply move the egg yolk back and forth from one half shell to the other, letting the egg white fall into the bowl.