Seared Fish Fillet in Egg White Sauce
Seared Fish Fillet in Egg White Sauce
Enjoy this quick and easy Chinese fish fillet recipe by Martin Yan from True Passion.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 5 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 1 Snapper, Halibut or other white fish (Fillet)
  • Seasoning:
  • 1 tablespoon Chardonnay
  • 2 teaspoons Soy sauce
  • ½ teaspoon Sugar
  • ½ teaspoon Salt
  • ⅛ teaspoon White pepper
  • 1 teaspoon Sesame oil
  • 2 tablespoons Vegetable oil
  • 1 teaspoon minced Ginger
  • 2 tablespoons minced Ham
  • 1 small hot Green or Red chilli
  • ½ cup Chicken stock
  • 3 Egg whites, lightly beaten
  • ½ cup cooked Crabmeat
  • 57 grams Baby Shrimps, peeled
  • 2 teaspoons Cornstarch dissolved in tablespoon water
  • 1 Egg white, lightly beaten
  1. Peel and seed melon. Cut flesh into 5cm x 1cm length sticks. Set aside. Combine the seasoning ingredients together in a small bowl and set aside
  2. Heat a wok over high heat. Add oil, swirling to coat sides. Add ginger, chilli, and ham and stir-fry until fragrant, about 10 seconds. Add melon and stock and bring to a boil. Cover, reduce heat to medium and simmer until melon is cooked through, about 8 minutes
  3. Add crabmeat, shrimp, and seasonings and bring to a boil. Add the cornstarch solution and stir until sauce thickens. Remove wok from the heat Drizzle egg white over melon, gently stirring with chopsticks until long egg strands form. Serve hot

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