Fish Shreds with Green Peppers

fish Shreds with Green Peppers is a kind of Shandong cuisine. The dish shows mixed colors of white and green. And the fish shreds have a tender quality and are delicious in taste.

As we have talked before, we prefer to choose the freshwater fishes. In Chinese cuisines, Freshwater fishes from lakes, rivers and ponds have always been preferred over ocean fishes, as the freshwater varieties are thought to have a more delicate texture. If freshwater fishes are hard to come by, fine-textured ocean fish such as perch, grouper or snapper can be substituted.

Recipe: Fish Shreds with Green Peppers

Taste: The fish shreds have a tender quality and are delicious in taste.

Features: The dish shows mixed colors of white and green.

Fish Shreds with Green Peppers

Fish Shreds with Green Peppers

Ingredients for Fish Shreds with Green Peppers:

300 grams (0.661 b) freshwater fish (preferably grass carp, the Alaska pollock is also fine) meat
30 grams (1.1oz) green peppers
1 egg white
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (2tsp) cooking wine
3 GRAMS (3/5 tsp) sesame oil
50 grams (4tbsp ) cooking oil
5 grams (1 tbp) cornstarch
25 grams (1.6 tbsp) water
5 grams (1tsp) mixture of cornstarch and water

Directions to cook Fish Shreds with Green Peppers recipe:

1, Wash the headless, tailless and boneless fish, and leave the meat to drain. When it is dry, cut the fish into shreds about 7 cm (2.7in) and 0.4 cm (0.16in) wide. Put the mixture of 2 grams (1/3 tsp) of salt, 1 egg white and 5 grams (1 tbsp) of cornstarch on the shreds.

Tips: Apart from the middle section of the fish used to cook this dish, the other parts that have been cut off can be used to make fish soup to produce two dishes with one fish.

2, Cut the green peppers open, remove the seeds and stem and cut the peppers into slices. Prepare a sauce of water, cooking wine, MSG, 1 gram (1/6 tsp) of salt and the cornstarch-water mixture and leave it aside for the time being.

3, Heat the wok on a hot fire and pour in 40 grams (3tbsp) of cooking oil. Heat until the mixture is about 135-179℃(275-340). Quick stir-fry the fish shreds and take them out when they are still rare.

4, Add in 10 grams (2tbsp) of cooking oil and quick stir-fry the pepper slices. Pour in the previously prepared sauce and add in the fish shreds. Turn and mix them in the wok. Spread the sesame oil over the fish and put it and peppers on a plate to serve.

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