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Rainbow Vegetables with Mandarin Fish


  • 30 g Ginger shredded

  • 60 g Garlic minced

  • 100 g yellow chives julienne

  • 100 g carrots julienne

  • 2 shiitake mushrooms sliced

  • 300 ml Peanut Oil

  • 10 g Salt

  • 10 g Cornflour mixed with water

  • 1 egg white lightly beaten

  • 1 teaspoon Sugar

  • 2 tablespoons ginger sauce

  • 1 teaspoon Chilli powder

  • Fish fillets


  • 1.

    Fillet the fish, keeping the head and tail.

  • 2.

    Cut the flesh into finger size pieces.

  • 3.

    Heat the wok then add 30ml of oil.

  • 4.

    Add the celery and toss through.

  • 5.

    Add the ginger sauce, a dash of water, salt, sugar and carrots and toss through for another 30 seconds.

  • 6.

    Remove the vegetables from the wok and keep aside.

  • 7.

    Wash the wok and reheat.

  • 8.

    Place 220ml of oil and when hot, add the diced fish and deep fry 1 minute.

  • 9.

    Remove the fish from the oil and drain.

  • 10.

    Wash the wok and reheat again, this time adding 30ml of oil and stir fry the shredded ginger, garlic, shiitake and capsicums.

  • 11.

    Return the vegetables to the wok with an extra dash of oil and toss together.

  • 12.

    Finally, add the egg white and cornflour to thicken.

  • 13.

    Place the fish head and tail in a bamboo steamer and cook for 5 minutes.

  • 14.

    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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