Chinese cuisine

Medium

Stir-Fried Marble Goby Fillets With Bell Pepper

Name: Stir-Fried Marble Goby Fillets With Bell Pepper
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: ㅤ ㅤ Marinade; 2 lb. Marble goby; 1/4 tsp. Salt; 1 tbsp. Egg white; 1 tsp. Corn starch; 1 tsp. Cooking oil; ㅤ Cook The Marble Goby; 2 tbsp. Garlic, sliced; 1 tbsp. Ginger, sliced; 2 stalks Green onions; 1/2 cup Green bell pepper; 1/2 cup Red bell pepper; 1 tsp. Shaoxing wine; 1/2 cup Chicken broth; 1/4 tsp. Salt; 1/4 tsp. Sugar; 2 tbsp. Cornstarch slurry; 1 tsp. Chef made green onion oil see 'Chef John's Signature Oils' Video

Chef John Zhang

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Stir-Fried Marble Goby Fillets With Bell Pepper

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Fried Fish Fillet is a classic dish that is fragrant, tender, and easy to make. Fried with pepper, it is full of flavor and is a good source of healthy protein.

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

ㅤ ㅤ Marinade
2 lb. Marble goby
1/4 tsp. Salt
1 tbsp. Egg white
1 tsp. Corn starch
1 tsp. Cooking oil
ㅤ Cook The Marble Goby
2 tbsp. Garlic, sliced
1 tbsp. Ginger, sliced
2 stalks Green onions
1/2 cup Green bell pepper
1/2 cup Red bell pepper
1 tsp. Shaoxing wine
1/2 cup Chicken broth
1/4 tsp. Salt
1/4 tsp. Sugar
2 tbsp. Cornstarch slurry
1 tsp. Chef made green onion oil see 'Chef John's Signature Oils' Video

Directions:

Step 1

Fillet the fish without removing the skin; keep the bones, head, tail, and the rest of the small pieces for making stock. Start from the tail side, slant your knife at 45 degrees, cut the first thin slice, and do not cut through the skin.

Step 2

Then, cut the second thin slide all the way through the skin. (This is one piece of butterfly cut fish). Repeat this until the whole fillet is done.

Step 3

The sizing of the fish fillet should not be too thick, so as not to affect the taste of the fish fillet itself.

Step 4

Mix salt, egg green, cornstarch, and oil evenly and set aside

Step 5

Fry the fish fillets on high heat at 300°F / 150°C for 1-2 minutes and then quickly take them out. (The oil temperature should not be low or high. Fish fillets should fry gently in the oil to keep their shape intact.)

Step 6

Fried garlic, ginger and shallots and take them out. Then add green and red peppers to stir fry. Add cooking wine, chicken broth, salt, sugar, fish fillets and shallot oil. Finally, thicken with starch to finish. (The green onions, ginger, and garlic should be stir-fried thoroughly, and the seasoning should be light.)

Step 7

The thickening should be thin and bright and sprinkle sesame oil before serving.

Final Notes

Fish fillets can't be forced when cutting it, safety is the first. If you aren't able to cut it you can buy ready-made fish fillets instead. It is convenient and tastes not bad.