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Chinese Fish Stew

  • 1kg (6x3cm) fillets fresh fish
  • 1 teaspoon salt
  • 2 teaspoons Shaoxing wine
  • 2 spring onions, finely chopped and divided
  • 1 (2.5cm) piece fresh ginger, finely chopped and divided
  • 800ml vegetable oil
  • 1 tablespoon chilli bean paste
  • 2-3 cloves garlic, crushed
  • 100ml Shaoxing wine
  • 1 1/2 tablespoons soy sauce
  • monosodium glutamate (MSG) to taste
  • 2 teaspoons sugar
  • ground white pepper to taste
  • water as needed
  • 250g Chinese celery, leaves discarded and cut into 4cm lengths
  • 1 teaspoon cornflour mixed with 1 teaspoon vinegar
  • Marinate the fillets with 1 teaspoon salt, 2 teaspoons Shaoxing wine, 1/2 of the spring onions and 1/2 of the ginger for 30 minutes.
  • Heat the oil in a wok over high heat until hot. Add the fish fillets and fry until both sides are golden, set aside.
  • Reserve 100ml oil in the wok. Add the chilli paste, remaining spring onions, garlic and ginger and stir-fry until aromatic.
  • Add 100ml Shaoxing wine, soy sauce, MSG, sugar, pepper and water; bring to the boil. Add the fish and bring the soup back to the boil.
  • Turn the heat down to medium, cover the wok and cook for a few more minutes or until the fish is well done.
  • Add the celery and stir gently. Stir in the vinegar and cornflour slurry until thickened. Serve.