Recipe
Fish Fillets with Water Spinach
Difficulty

Ingredients

Water spinach480 g
Garoupa fillets240 g
Scallion2 sprigs
Carrot and gingerseveral slices each
Garlic2 cloves
Wine1 tsp
Oil2 Tbsp

Seasonings

Salt1/2 tsp
Wine and potato starch1 tsp each
Sugar1/4 tsp
Egg white1 Tbsp
Pepper powdera dash
Oil1 Tbsp

Sauces

light soy sauce and potato starch1/2 tsp each
Water1 Tbsp
Seasame oilseveral drops

Method

1Clean the water spinach whole, tear up into lengths; cut both the carrot and ginger into flowery slices; cut up the scallion into lengths; peel and chop the garlic.
2Cut the fillets into 6 cm coarse strips, mix well with the marinade and let stand still for a while.
3Heating plenty of oil, scald the fish fillets in oil till 80% done, scoop out and strain oil off.
4Heating 1 Tbsp of oil, saute the chopped garlic, dump the water spinach in, sprinkle with a dash of water and salt, stir-fry till done and transfer to a plate.
5Heating 1 Tbsp of oil, saute the scallion lengths and discard them, add ginger and carrot, put the fish fillets back to the wok, sprinkle with wine, stir-in the well mixed thickenings, arrange the mixture on top of the water spinach to serve.
Back
Saute the scallion lengths and then discard them will make the fish fillets taste better.