This dish was inspired by a dish we ordered at a Chinese restaurant in Denver. Theirs was drier and managed to keep the fish fillets from broken out. Mine was wet because I needed the stock to cook the fish fillets without the fish broken too much. Anyway, here is my version of the Asian-style ginger scallion fish fillets. You can use any white fish to make this dish, perhaps a more solid white fish would be ideal. Regardless this dish is delicious and healthy.
- 3 Tilapia fish fillets, cut into small pieces
- 3 stalks of scallions, cut into 1 inch length, separate the white and green
- 1 2-inches piece of ginger, thinly sliced
- 2 Tbsp. cooking oil
- 1-1.5 cup water
- 1 tsp. salt
- 2 tsp. chicken stock granules
- A dash of Japanese rice wine
- 1 tsp. good quality sesame oil
- Thickener: 1 Tbsp. cornstarch + 2 Tbsp. water, mix together
1. In a wok, heat up the oil. When heated, add in ginger and the white part of scallion. Stir-fry until fragrant.
2. Add water and the fish fillets. Let it boil and stir and turn the fish lightly to cook the fish. Add in all the seasonings except thickener. Do a taste test to see if you need to re-season. If not, add in the green part of the scallion and the thickener, lightly stir it to thicken the sauce. Turn off the fire and serve on a plate.