Cubed fish with brocoli (Chinese cooking for Australians)

 

For 4 servings

• 500 gr meaty white fish fillets
• 15 ml seafood marinade (recipe below)
• 15 ml cornflour
• 2 ml sesame oil
• 2 cloves garlic, minced
• 1 green shallot, cut into 2 cm (¾ inch) pieces
• 2 slices fresh ginger, shredded
• 250 gr fresh brocoli
• 3 slices fresh ginger
• 15 ml dry sherry
• Pinch of bicarbonate of soda
• 60 ml oil

Sauce

• 80 ml water
• 2 ml chicken stock powder
• 10 ml dry sherry
• 1 ml sesame oil
• 2 ml cornflour
• Pinch of salt and white pepper

Preparation

1. Cut fish into 2.5 cm (1 inch) cubes and season with marinade, cornflour and sesame oil ; leave 10 minutes.
2. Break brocoli into florets and rinse well ; drain.
3. Mix sauce ingredients in a bowl.

Cooking

1. Bring a small aucepan of water to a boil ; add 3 slices ginger, sherry and bicarbonate of soda.
2. Add the brocoli and boil for 2½ minutes, then drain, splash with cold water to brighten the color and drain again ; set aside.
3. Heat oil in a wok and when very hot, stir-fry garlic, shallot and shredded ginger for ½ minutes ; add fish cubes and stir-fryon high heat for 1 minute.
4. Reduce heat slightly and cook until the fish is done, stirring continually, about 2 minutes more ; pour the sauce and boil until thickened and glazing the fish.
5. Add brocoli and reheat briefly.
6. Arrange brocoli around the edge of a plate and pile the fish in the center.

Seafood marinade (makes about 60 ml)

• 45 ml dry sherry
• 2 ml salt
• 7 ml sugar
• Pinch of white pepper
• 8 slices fresh ginger, minced

1. Measure ingredients into screw-top jars ; shake well and keep refrigerated until needed.

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