Ginger And Shallot Fish

Silky-soft, lightly fried fish in a sweet and salty sauce is family-friendly food at its best.

The ingredient of Ginger And Shallot Fish

• 1 egg white
• 2 tbsp cornflour
• 2 tbsp dry sherry
• 500g firm white fish fillets thinly sliced diagonally
• 60ml 1 4 cup peanut oil
• 2 garlic cloves finely chopped
• 2 tsp finely grated fresh ginger
• 1 green capsicum seeded coarsely chopped
• 3 shallots trimmed cut into 4cm lengths
• 60ml 1 4 cup massel chicken style liquid stock
• 1 1 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tsp brown sugar
• steamed white rice to serve

The Instruction of ginger and shallot fish

• lightly whisk egg white in a bowl whisk in cornflour and half the sherry add fish turn to coat set aside for 15 minutes to marinate
• heat half the oil in a wok over high heat until just smoking cook half the fish turning for 2 minutes or until crisp transfer to a plate lined with paper towel repeat with remaining oil and fish
• drain oil from wok reserving 1 tablespoon heat reserved oil in wok over medium high heat stir fry garlic and ginger for 30 seconds or until aromatic add capsicum stir fry for 3 minutes or until tender add shallot stock soy sauce vinegar sugar and remaining sherry stir fry for 2 minutes or until sauce reduces slightly add fish and stir to combine divide among serving plates serve with rice

Nutritions of Ginger And Shallot Fish

fatContent: 272 938 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 22 grams protein
sodiumContent: 68 milligrams cholesterol

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