Fish Stew with Chinese Celery

    1 hour 25 minutes

    This is a very flavourful stew with excellent texture. You can substitute dry sherry for rice wine, and regular celery for Chinese celery, if you prefer.

    1 person made this

    Serves: 4 

    • 1kg (6x3cm) fillets fresh fish
    • 1 teaspoon salt
    • 2 teaspoons Chinese rice wine
    • 2 spring onions, finely chopped and divided
    • 1 (2.5cm) piece fresh ginger, finely chopped and divided
    • 3 cups (750ml) vegetable oil, for frying
    • 1 tablespoon chilli bean paste
    • 2-3 cloves garlic, crushed
    • 100ml Chinese rice wine
    • 1 1/2 tablespoons soy sauce
    • 2 teaspoons sugar
    • ground white pepper to taste
    • water as needed
    • 250g Chinese celery, leaves discarded and cut into 4cm lengths
    • 1 teaspoon cornflour mixed with 1 teaspoon vinegar

    Preparation:20min  ›  Cook:35min  ›  Extra time:30min marinating  ›  Ready in:1hour25min 

    1. Marinate the fillets with 1 teaspoon salt, 2 teaspoons rice wine, 1/2 of the spring onions and 1/2 of the ginger for 30 minutes.
    2. Heat the oil in a wok over high heat until hot. Add the fish fillets and fry until both sides are golden, set aside.
    3. Reserve 100ml oil in the wok. Add the chilli paste, remaining spring onions, garlic and ginger and stir fry until aromatic.
    4. Add 100ml rice wine, soy sauce, sugar, pepper and water; bring to the boil. Add the fish and bring the soup back to the boil.
    5. Turn the heat down to medium, cover the wok and cook for a few more minutes or until the fish is well done.
    6. Add the celery and stir gently. Stir in the vinegar and cornflour slurry until thickened. Serve.

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