Rainbow Shredded Fish

This dish was actually taught by one of my best friend; Bee Choo while we were staying in Australia. She used to cook this delicious fish dish that is full of vitamin C, protein and colours. 


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

Seasonings:
1/2 Teaspoon Salt
2 Tablespoons Cornflour
Some Pepper
1 Egg White

Sauce:
1 1/2 Tablespoons Abalone Sauce
1/2 Tablespoon Cooking Wine
1/2 Tablespoon Cornflour mix with water

Methods:
1. Wash and pat dry the fish fillet, sliced the fish by its natural line.
2. Mix the cut fillet with seasonings and marinate for about 15 minutes.
3. Preheat frying pan with oil, put in ginger and spring onion and stir-fry until fragrant.
4. Add in fish and stir slowly using a chopstick until it's done. (careful not to stir too hard or else the fillet will break into pieces)
5. 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 cooking wine and Abalone Sauce.
6. Splash in 2 - 3 tablespoons of hot water, give it a quick stir then pour in the cornflour mixture and stir through.
7. Remove and serve warm with rice.

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