Stir-fried Fish with Chinese Celery
Ingredients
- 400 g of fish in 1-2 cm thick pieces
- 2 tbsp of tempura flour
- 10 cloves of Thai garlic or 2 large cloves of garlic
- a little of ginger , julienned
- 2 spring onions ciboules
- 6-8 stalks of Chinese celery
- a few chillies
- 50 ml d'eau
- frying oil
For the sauce:
- 1 tbsp of fish sauce
- 2 tbsp of oyster sauce
- 1 tbsp of rice wine
- 1 tbsp of fermented soy beans
- 1 tsp of sugar
Instructions
- Crush the garlic and chop coarsely. Cut the chillies in half lengthways.
- Finely julienne the ginger. Wash and cut the Chinese celery and spring onions into 3-4 cm pieces.
- Mix all the ingredients for the sauce in a bowl.
- Lightly flour the fish chunks with tempura flour.Heat the frying oil in a deep wok. As soon as the oil is hot, add the fish and fry in small batched until golden brown.Set the crispy fish aside on absorbent paper.
- Heat 1-2 tbsp of oil in a pan or wok. Add garlic and chillies and fry until golden. As soon as your nose itches and your eyes water, add the 50 ml of water and then the sauce.
- Simmer over a medium heat to reduce the sauce and thicken the sauce. When the sauce is reduced in half, add the pieces of crispy fish, and mix so that the sauce covers them well.
- Add the ginger, Chinese celery and spring onion. Mix and simmer for 1-2 minutes.
- Remove from the heat and serve immediately.
