Given the many varieties of vegetables (celery, cabbage, spinach etc) and fish (threadfin, mackerel, batam fish etc), it is actually not difficult to cook up a dish of stir-fry with fish and vegetables, given the many combinations available. What one needs, of course, would be the freshest fish on offer in the market and the rest would be easy.
This dish offers a simple home-cooked meal that packs in all the necessary vitamins, proteins and fibers that one regularly needs. I am definitely going to cook this frequently at home in time to come.
- Oil: 1 tbsp + 2 tbsp
- Threadfin: 500g, deboned & sliced into chunks, seasoned with 1/2 tsp salt, 1/2 tsp white pepper & 1 tsp corn flour
- Garlic: 4 cloves, finely chopped
- Streaky bacon: 4 pieces, sliced thinly
- Celery: 4 stalks: sliced diagonally
- Shaoxing wine: 2 tbsp
- Heat 1 tbsp oil in wok. Add fish and fry till just cooked. Remove and set aside.
- Heat 2 tbsp oil in wok. Add garlic and fry till fragrant.
- Add bacon, celery and shaoxing wine. Fry for 1 min.
- Return fish to wok. Mix well.
- Serve hot with rice.
- Adding the bacon helps to add an additional layer of taste and flavour to the dish, such that there’s no need to add salt to it anymore, except for the purpose of marinating the fish.
- I cannot remember from where or how I got this recipe, but it was pasted in my recipe book and I thought to give it a try, finally, after all these years!
4 persons as side dish