Stir-fried Fish Fillet with Celery and Cashew Nuts西芹腰果炒魚片
A light and flavorful Cantonese stir-fry featuring tender fish fillets, crisp celery, and crunchy cashew nuts.
01Ingredients
- 300g white fish fillets (e.g., cod, sole), sliced
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine
- 2 stalks celery, sliced diagonally
- 50g raw cashew nuts
- 2 cloves garlic, minced
- 1 small piece ginger (about 10g), sliced
- 2 tbsp cooking oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/4 tsp sesame oil
- 2 tbsp water or chicken broth
- 1 tsp cornstarch (for sauce thickening)
Nutrition (per serving)312kcal
- Protein24.5g
- Carbs12.8g
- Fat18.2g
Fiber 1.2 gSodium 789 mg
02Steps
- Marinate the fish fillets with salt, white pepper, Shaoxing wine, and cornstarch. Let it sit for 10 minutes.
- In a small bowl, combine oyster sauce, light soy sauce, sugar, sesame oil, water or chicken broth, and 1 tsp cornstarch. Mix well.
- Heat 1 tbsp cooking oil in a wok over medium heat. Add cashew nuts and fry until golden brown. Remove and set aside.
- Bring a pot of water to a boil. Blanch the marinated fish fillets for about 30 seconds until just cooked through. Drain and set aside.
- Heat 1 tbsp cooking oil in the wok over high heat. Add minced garlic and sliced ginger, stir-fry until fragrant.
- Add sliced celery to the wok and stir-fry for 1-2 minutes until slightly tender-crisp.
- Return the blanched fish fillets to the wok. Pour in the prepared sauce. Stir gently to coat and thicken.
- Stir in the fried cashew nuts. Toss briefly and serve immediately.
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