Crispy Fish with Stir-Fried Vegetables Recipe

Name: Crispy Fish with Stir-Fried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups long-grain white rice; 2 tablespoons grapeseed oil; 2 tablespoons chopped garlic; 2 tablespoons chopped fresh ginger; 2 cups julienned carrots (matchsticks); 2 cups sliced shiitake mushrooms; 2 cups sliced onions; 6 heads bok choy, quartered; Salt and freshly ground black pepper; 3 cups chicken broth; 1/2 cup sherry; 1/4 cup fish sauce; 1 tablespoon chopped fresh ginger; 2 ounces cornstarch; 3 large egg yolks; Salt and freshly ground black pepper; Juice of 1 lime; 16 cups vegetable oil; 1 pound cornstarch; 1 teaspoon kosher salt, plus additional for finishing; 1 teaspoon freshly ground black pepper, plus additional for finishing; Six 6-ounce cod fillets; 1 cup chopped scallions, for garnish

Servings: persons

2 cups long-grain white rice
2 tablespoons grapeseed oil
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
2 cups julienned carrots (matchsticks)
2 cups sliced shiitake mushrooms
2 cups sliced onions
6 heads bok choy, quartered
Salt and freshly ground black pepper
3 cups chicken broth
1/2 cup sherry
1/4 cup fish sauce
1 tablespoon chopped fresh ginger
2 ounces cornstarch
3 large egg yolks
Salt and freshly ground black pepper
Juice of 1 lime
16 cups vegetable oil
1 pound cornstarch
1 teaspoon kosher salt, plus additional for finishing
1 teaspoon freshly ground black pepper, plus additional for finishing
Six 6-ounce cod fillets
1 cup chopped scallions, for garnish

1
Special equipment: a wok and a deep-fry thermometer
2
For the rice: Bring 3 cups of water to a boil in a large pot.
3
Using a fine-mesh sieve, rinse the rice under cold water until the water runs clear.
4
Stir the rice in the boiling water and reduce the heat to a simmer.
5
Cover and cook until the liquid is absorbed, about 12 minutes.
6
Fluff with a fork and cover with a lid to hold warm for plating.
7
For the stir-fried vegetables: Heat a wok until smoking.
8
Remove the wok from the heat and add the grapeseed oil.
9
Place the wok back over the heat, add the garlic and ginger and cook for 30 seconds, stirring to avoid burning the garlic.
10
Add the carrots, mushrooms, onions and bok choy and stir-fry until the carrots are tender, 3 to 5 minutes.
11
Season with salt and pepper and transfer to a bowl; cover to keep warm.
12
For the sauce: Heat the wiped-clean wok over high heat.
13
Add the chicken broth, sherry, fish sauce and ginger and bring to a boil.
14
In a small bowl, mix the cornstarch with 1/2 cup water and add it to the sauce slowly, whisking, until the sauce reaches the desired thickness (do not add it all if it thickens up enough first).
15
Whisk the egg yolks into the sauce, then remove from the heat and season with salt, pepper and lime juice.
16
For the fish: In a tall-sided pot, heat the vegetable oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F; line a plate with paper towels.
17
In a shallow dish, season the cornstarch with the salt and pepper.
18
Dredge the cod fillets in the cornstarch and immediately place them in the oil, making sure not to overcrowd the pot.
19
Cook the fish until it floats and cooks to a golden brown.
20
Transfer the fish to the paper towels and sprinkle with additional salt and pepper.
21
Scoop about 3/4 cup of rice onto the center of each of 6 plates.
22
Top the rice with the stir-fried vegetables.
23
Place the fried fish on top of the vegetables and spoon about 3 ounces of the sauce around the fish.
24
Garnish the plate with the chopped scallions.

9859

kcal

Calories

976

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 cups long-grain white rice, 2 tablespoons grapeseed oil, 2 tablespoons chopped garlic, 2 tablespoons chopped fresh ginger, and more.

Yes, Crispy Fish with Stir-Fried Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Fish with Stir-Fried Vegetables

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