Sunday, January 15, 2012

China: Stir-Fried Trout and Green Bell Pepper (Jia Chang Yu Si)

I love trout - it's one of my favorite fish to eat. Unfortunately, it can be difficult to find here. I was surprised to find a recipe for stir-fried trout in my Chinese cookbook but I have a hunch that trout is just a more readily available replacement for a Chinese fresh water fish. Do they have trout in China? I should really look that up. Anyway, this was another delicious and simple stir-fry dish - perfect for a busy week night. This recipe will also be linked to this month's Cook Around the Globe.

300 g trout fillet, cut into 4 cm long thin strips
2 tbsp rice wine
1 1/2 tsp corn starch, divided
1 small green bell pepper, cut into thin strips
25 g fresh ginger, minced
1 tbsp soy sauce
1 tbsp vegetable oil
1-2 tsp chili bean paste

Toss fish with 1/2 tsp corn starch and 1 tbsp rice wine. Mix together soy sauce, 1 tbsp rice wine, 1 tbsp water, and 1 tsp corn starch. Heat a wok or skillet over high heat. Add oil. Then add fish and stir-fry for 30-60 seconds. Add bean paste, paprika and ginger, and stir-fry for 30-60 seconds. Add sauce and serve with Sichuan noodles or rice.

(adapted from "Die echte chinesische Küche" by Liu Zihua and Uli Franz)

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