Thursday, 22 September 2005

Rainbow Shredded Fish

This dish was actually made by one of my best friend "Bee Choo". She cooked it once in Australia and I managed to find the recipe yesterday so I decided to give it a try. It's a very Colourful and Healthy dish with a lot of Vitamin C and Protein. You too... can give it a go....

Ingredients: (serves 2)
300g Fresh Fish Fillet
1/2 Green Capsicum, Shredded
1/2 Red Capsicum, Shredded
1/2 Carrot, Shredded
1 Sprig Spring Onion, Cut into 5cm long
2 Slices Ginger, Shredded
1/2 Teaspoon Salt
2 Tablespoons CornFlour
Some Pepper
1 Egg White
1 1/2 Tablespoons Abalone Sauce
1/2 Tablespoon Hua Diao Jiu
1/2 Tablespoon Cornflour mix with water

1. Wash and pat dry the fish fillet, shred the fish by its natural line.
2. Mix the cut fillet with seasonings and marinate for about 15-30 minutes.
3. Pre-heat the pan with oil, put in ginger and spring onion and stir-fry until fragrant. Add in the fish and stir slowly using a chopstick until it's done.(Becareful not to stir too hard or else the fillet will break into pieces)
4. Dish up the fish, use the remaining oil in the pan, add in all the capsicum and carrot and stir-fry in medium heat for a few minutes then add in the fish follow by the Hua Diao Jiu and Abalone Sauce.
5. Add in about 2 - 3 tablespoons of hot water and give it a quick stir then pour in the cornflour mixture and stir thru.
6. Dish up and served warm with rice.

*Notes: You can used any type of fish fillet you prefer. But find those type that is suitable for stir-fry so that it won't break off easily. Posted by Picasa


  1. Hi,

    I am clueless about the type of fish use for stir frys. Any recommendations? Thanks.

  2. Hi Sharon,

    Actually i'm not so sure also. Usually i'll tell the fishmonager and i wanted to use for stir-fry and they will recommend me some. Maybe u can check with them. Usually is "Mackerel", "Groupa" or "ShenYu" fillet. HTH

  3. Thank you lena mummy for your quick reply. I will try out your suggestions. I am in the US so I will probably have to head to the Asian grocery stores to check them out. Delicious looking recipes you have on your blog. Thanks.

  4. No thanks sharon, u r most welcome. I think in US do you have Seabream, White Fish Fillet, or Barramundi. Maybe we can x-change email add if u don't mind.

    Do u have any blog of yr own?


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