Fillet the fish, keeping the head and tail.
Cut the flesh into finger size pieces.
Heat the wok then add 30ml of oil.
Add the celery and toss through.
Add the ginger sauce, a dash of water, salt, sugar and carrots and toss through for another 30 seconds.
Remove the vegetables from the wok and keep aside.
Wash the wok and reheat.
Place 220ml of oil and when hot, add the diced fish and deep fry 1 minute.
Remove the fish from the oil and drain.
Wash the wok and reheat again, this time adding 30ml of oil and stir fry the shredded ginger, garlic, shiitake and capsicums.
Return the vegetables to the wok with an extra dash of oil and toss together.
Finally, add the egg white and cornflour to thicken.
Place the fish head and tail in a bamboo steamer and cook for 5 minutes.
To serve, place the stir-fried fish and vegetables on a platter and place the steamed fish tail and head at either end.
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