Ingredients
400g frozen ling fish (defrosted; cut into 3/4 cm-thick slices)
6 asparagus (peeled, cut into sections)
5 mini bell peppers (seeded and cut into triangles)
6 ginger slices
4 scallions (white stalks only)
Fish Fillet Seasonings
1/4 tsp white pepper
1/2 tsp sugar
1 tsp salt
2 tsp corn starch
1/2 tbsp sesame oil
Other Seasonings
2 tbsp XO sauce
1 tsp rice wine
1 tsp oyster sauce
1/2 tsp sugar
- Boil a pot of boiling water. Blanch the asparagus for about 40 seconds. Remove the asparagus and plunge them in ice water for 10mins. Drain and dry the asparagus with kitchen paper before use.
- Marinate the fish fillets with white pepper, sugar and salt. Stir in cornstarch. Last but not least, mix in sesame oil. Marinate for 15 minutes. Set aside.
- Put the wok on high heat till it’s smoking hot. Then add in some cooking oil. Add the fish fillets into the wok. Turn to low heat and pan-fry for about a minute. Flip the fish fillets and cook the other side for another minute. Carefully remove the fish fillets from the wok and set aside.
- Continue to cook on high heat. Add in cooking oil. Sauté the ginger slices and scallion stalks. Add the bell peppers to the wok. When the bell peppers slightly soften, add in XO sauce. Keep stir-frying until the XO sauce starts to bubble. Then add the fish fillets and mix well. When the fish becomes evenly colored, add in the rice wine and mix well.
- Add the asparagus, oyster sauce, sugar, stir-fry until the XO sauce is evenly distributed. Turn off the heat. Plate up and it’s ready to serve.
