Satay Fish Fillet

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Ingredients

Adjust Servings:
1 Chinese green onion
1 ginger
1 yellow croaker
1 egg white liquid
Seasonings
2 tablespoons cooking wine
1 teaspoon salt
1 teaspoon tapioca starch
1 tablespoon satay sauce
1 teaspoon sesame oil

Nutritional information

1480
Calories
15g
Protein
7g
Fat
5g
Carbs

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Satay Fish Fillet

Features:
  • Stir frying
Cuisine:

Satay fish fillet is named ShaChaYuSi in Chinese. It uses croaker fish meat and cut it into strips. After blanching the fish meat, mix it with seasonal sauce. The taste is light, fresh, and juicy.

  • 30 minutes
  • Serves 2
  • Easy

Ingredients

  • Seasonings

Directions

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Tips

1. Remove fish organ and scale before cutting off the fish fillet. In this way, the fish meat can be soft and tender.

2. Do not cut the fish strips too thin, or it may be overcooked after blanching.

3. Add cooking wine to remove fishy taste and it can make the meat aromatic.

 

Steps

1
Done
5 minutes

Wash and cut Chinese green onions into strips. Peel ginger and cut into strips. Set aside.

2
Done
5 minutes

Remove organs and scale from the croaker. Cut off the fish fillet from two sides.

3
Done
5 minutes

Cut fish fillet into strips, about 5 cm. Add green onion strips, ginger strips, 1 tablespoon cooking wine, and salt to marinate for 30 minutes.

4
Done
5 minutes

Add egg white liquid and tapioca starch powder. Mix well.

5
Done
5 minutes

Add water into the pot. Bring to a boil. Blanch fish strips until cooked. Remove from heat and drain water.

6
Done
5 minutes

Add satay sauce, cooking wine, sesame oil into a bowl. Mix well and pour on the fish strips. Stir well. Serve.

Lucas

I used to work as an e-commerce product specialist for over 3 retailing platforms. I am obsessed with dessert & snacks.

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