Celery and Fish Shreds
Tender fish shreds paired with crisp celery, creating a delightful texture. This light and delicious stir-fry is a nutritious and quick home-cooked dish.
Ingredients
14 items- Fish fillet (such as grass carp) 200g
- Celery 200g
- Green onion 1 stalk
- Ginger 1 small piece
- Garlic 2 cloves
- Cooking wine (Shaoxing wine) 1 tbsp (15ml)
- Egg white half
- Cornstarch 1 tsp (5g)
- Salt 1/2 tsp (3g)
- White pepper a pinch (1/8 tsp)
- Sugar 1/2 tsp (3g)
- Light soy sauce 1 tbsp (15ml)
- Water 2 tbsp (30ml)
- Cooking oil 3 tbsp (45ml)
Nutrition
Steps （8 steps）
Cut fish fillet into 5cm long and 0.3cm thick shreds. Transfer to a bowl, add cooking wine, egg white, 1 tsp cornstarch and a little salt. Stir in one direction until sticky, then marinate for 10 minutes.
Remove strings from celery and slice diagonally into 4cm segments. Bring water to a boil, add a pinch of salt and a few drops of oil. Blanch celery for 20 seconds, then immediately transfer to ice water to stop cooking. Drain well.
In a small bowl, mix light soy sauce, sugar, white pepper, 1 tsp cornstarch and 2 tbsp water. Stir until the cornstarch is fully dissolved.
Heat the wok over medium heat, add 3 tbsp oil. When oil is at 150°C (just smoking), add fish shreds. Gently separate with chopsticks. As soon as the fish turns white and edges curl (about 1 minute), remove and set aside.
Leave about 1 tbsp oil in the wok, increase to high heat. Add minced green onion, ginger and garlic, stir-fry for about 10 seconds until fragrant.
Add celery pieces, stir-fry over high heat for 30 seconds until the color turns bright green and slightly translucent on the surface.
Return fish shreds to the wok. Pour the prepared sauce along the side. Stir-fry over high heat for about 20 seconds, tossing everything together until evenly coated.
When the sauce thickens and becomes shiny, turn off the heat. Transfer to a serving plate and serve immediately.
Tips
Including egg white and starch in the marinade ensures tender fish. Blanching celery and shocking in cold water preserves its crunch. Keep oil temperature around 150°C when cooking fish to prevent overcooking.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Jiaozi (Chinese Dumplings)
Jiaozi, a traditional Chinese delicacy, symbolizes family reunion and prosperity, especially during Chinese New Year. Thin-skinned, succulent, and savory, these dumplings burst with juicy goodness when dipped in a tangy vinegar-garlic sauce. Making them from scratch is a wonderful, fulfilling experience.
Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish featuring tender chicken and crunchy peanuts with a spicy, numbing, and slightly sweet sauce. Its vibrant red color and complex flavors make it an irresistible meal.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.