Chinese cuisine

Easy

Fish Fillet With Ginger and Spinach

Name: Fish Fillet With Ginger and Spinach
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 10 oz. Striped bass; Marinade; 1 tsp. Salt; 1 count Egg white; 1 tsp. White pepper, to taste; 1 tbsp. corn starch; 1 tbsp. Cooking oil; 1 tsp. Salt, to taste; 3 oz. Spinach; 2 tbsp. Ginger; 1 stalk Green onion, a few pieces; 6 pieces Ginger, a few slices; 2 tbsp. Cooking wine; 10 cup Water; 0.3 cup Carrot; 1 cup White button mushroom; 2 tbsp. Ginger, minced; 1 tsp. Salt, to taste; 1 tsp. Sugar, to taste; 1 tbsp. Chef John’s aroma oil (optional, or substitute with sesame oil); 3 tbsp. Slurry ( a mixture of equal parts of 2 tbsp starch and 1 tbsp water)

Chef John Zhang

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This sautéed Fish Fillet With Ginger and Spinach is made with striped bass and spinach that is cooked in a savory gingery broth. It’s a feast for the eyes with the final presentation.

Recipe

PRE TIME: 30 min

COOKING TIME: 0

TOTAL TIME: 30 min

4 SERVING

Ingredients:

10 oz. Striped bass
Marinade
1 tsp. Salt
1 count Egg white
1 tsp. White pepper, to taste
1 tbsp. corn starch
1 tbsp. Cooking oil
1 tsp. Salt, to taste
3 oz. Spinach
2 tbsp. Ginger
1 stalk Green onion, a few pieces
6 pieces Ginger, a few slices
2 tbsp. Cooking wine
10 cup Water
0.3 cup Carrot
1 cup White button mushroom
2 tbsp. Ginger, minced
1 tsp. Salt, to taste
1 tsp. Sugar, to taste
1 tbsp. Chef John’s aroma oil (optional, or substitute with sesame oil)
3 tbsp. Slurry ( a mixture of equal parts of 2 tbsp starch and 1 tbsp water)

Directions:

Step 1

Fillet the fish without removing the skin. Save the bones for making stock.

Step 2

Start from the tail side, slant your knife at 45 degrees, cut first (½-inch) slide do not cut through skin, then cut the second slide all the way through the skin.

Step 3

You will get one piece of butterfly cut fish. Repeat this until the whole fillet is done.

Step 4

In a mixing bowl, combine fish, a pinch of salt, 1tbsp/15g starch, and egg white. Toss to coat until even. Set aside.

Step 5

In a cooking pot, boil enough water, add a pinch of salt, then blanch spinach quickly. Discard the water.

Step 6

Place spinach in a bowl of ice-cold water. (tip: adding a pinch of edible alkali in the boiling water is to keep the spinach greener)

Step 7

In a wok/skillet over high heat, heat up enough oil to 300-350°F/150-180°C, and deep fry the fish pieces until slightly golden. Remove from oil and drain. Then deep fry the fish bones for a few minutes, and remove from oil and drain.

Step 8

In a pot over heat, add water, ginger, green onion, and the fried bones, bring to a boil. Continue boiling until the stock turns to a milky color. (this is fish stock)

Step 9

In a wok/skillet over high heat, add fish stock first, then add the following ingredients in this order: spinach, carrots, a pinch of white pepper, minced ginger, a pinch of salt, a pinch of sugar, fish, corn starch slurry and chef John’s aroma oil(optional). Gently push back and forth with a spatula several times until the stock thickens.

Step 10

Serve hot.