Quick Fried Fish In Oyster Sauce
|Oyster sauce||3 Tablespoon|
|Firm white fish fillets||1 Pound, skinned and cut into1 3/4 inch cubes (500 Gram)|
|Groundnut oil||1⁄4 Pint (150 Milliliter)|
|Spring onion||4 , sliced diagonally|
|Garlic||1 Clove (5 gm), crushed|
|Chopped ginger root||1 Tablespoon (Fresh)|
|Broccoli florets||6 Ounce (175 Gram, Short)|
|Peeled prawns||4 Ounce, thawed if frozen (125 Gram)|
|Dry sherry||2 Tablespoon|
|Stock/Water||1⁄4 Pint (150 Milliliter)|
|Blanched almonds||2 Ounce, halved (50 Gram)|
1. Beat the egg white, 3 teaspoons of the cornflour, 1 tablespoon of the oyster sauce, and salt and pepper together. Add the fish and mix well.
2. Heat the oil in a wok until very hot. Carefully add the fish cubes one at a time and fry for 2-3 minutes, stirring only occasionally to avoid breaking up the fish. Remove with a fish slice and set aside.
3. Pour off all but about 2 tablespoons oil. Add the spring onions, garlic, ginger and broccoli to the wok and stir-fry for 2 minutes, then add the prawns and stir-fry for 1 minute.
4. Blend remaining oyster sauce, sherry, stock or water and cornflour together and pour into the wok, stirring until thickened. Season with salt and pepper and return the fish, stirring gently. Transfer to a warmed serving dish, sprinkle with the almonds if using, and serve immediately.