Trei chean noeung spei

Trei chean noeung spei

Deep-fried fish with vegetables

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g skinless, boneless firm white fish fillets
125ml oil
1 tablespoon egg white
1 teaspoon salt
1 tablespoon cornflour, plus 1 teaspoon extra
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
150g chinese cabbage, sliced
6 spring onions, cut into 5 cm lengths
2 tablespoons fish sauce

Method

  1. Wipe the fish with damp paper towel. Cut the fish into four or six serving portions.
  2. Heat the oil in a wok or large heavy-based frying pan over medium heat. Dip the fish in the egg white and then in the combined salt and cornflour, shaking off any excess. When the oil is hot, deep-fry the fish, in batches, for 1–2 minutes, or just long enough to cook it through — the time will vary depending on the thickness of the fish. Drain on paper towel and keep warm.
  3. Pour off all but 1 tablespoon of the oil, add the garlic, ginger and cabbage and stir-fry for 1 minute. Add the spring onion and stir-fry for a further 1 minute. Add the fish sauce and 125 ml water and bring to the boil.
  4. In a small bowl, combine the extra cornflour with 1 tablespoon cold water to make a smooth paste. Add to the wok and stir until the sauce boils and thickens. Arrange in a dish with the fish pieces on top and serve immediately with rice or noodles.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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