asian inspired fish stew
This was so delicious with our fresh catch smallmouth bass filets.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound fish filets, cut into pieces
- 1 teaspoon salt
- 1 medium egg white
- 2 tablespoons corn starch
- 2 cups vegetable oil
- 1 tablespoon scallion chopped
- 4 ounces mushrooms sliced
- 1 tablespoon grated ginger
- 4 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons rice wine or dry sherry
- 1 cup chicken or fish stock
- 1/2 teaspoon sesame oil
- cilantro, for garnish
How To Make asian inspired fish stew
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Step 1Mix the fish with the salt and egg whites. Roll into the corn starch. Add the vegetable oil to a wok and bring to 350 degrees. Cook the fish a few at a time for about 1 minute. Remove the fish to a paper towel-lined paper plate. Pour out the oil and leave only about 3 Tbsp in the pan.
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Step 2Add the scallions and mushrooms and cook for about 3 minutes. Add the ginger and garlic and cook for 1 minute. Add the fish back to the pan and stir in the soy sauce, brown sugar rice wine, and stock. Cook to thicken the sauce for about 2 minutes. sprinkle with the sesame oil.
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Step 3Serve over rice or alone garnished with cilantro.
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