Spicy stir-fried blue-eye trevalla with cashews

all details

The crunch of cashews is the perfect way to enjoy this trevalla stir-fry.

Spicy stir-fried blue-eye trevalla with cashews.
Photo: William Meppem

Ingredients

350g blue-eye trevalla, cut into 3cm cubes

1 tbsp vegetable oil

1 small knob ginger, peeled and finely sliced

4 stalks celery, sliced on the diagonal

4 green (spring) onions, cut into 4cm batons

2 long red chillies, cut into 1cm rounds

1/4 cup cashews, roasted

3 tbsp chicken stock

steamed rice, to serve

Marinade

1 1/2 tsp shaoxing wine (Chinese rice wine)

1 tsp vegetable oil

1 1/2 tsp light soy sauce

1 tsp finely chopped ginger

1 tsp sea salt

1 tsp sugar

Method

For the marinade, mix together the rice wine, oil, soy sauce, ginger, sea salt and sugar.

Add the blue-eye trevalla and leave to marinate for 20 minutes.

Heat a wok until just smoking.

Add the vegetable oil and, when hot, add the ginger and stir-fry for 10 seconds or until fragrant.

Add the fish with its marinade, spreading it evenly around the wok.

Cook undisturbed for 1 minute, allowing the fish to start to brown, then stir-fry until the fish is lightly browned all over.

Add the celery, onions, chillies and cashews and stir-fry for 1 minute.

Swirl in the stock and continue stir-frying until the fish is just cooked through and the sauce has thickened slightly.

Transfer to a plate and serve with steamed rice.

 

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  • Main Ingredients - Fish

1 review so far

  • Rating: 4 out of 5 stars

    This was an easy and delicious dish to make. I reduced the chilli to one and seeded it and this made it slightly spicy rather than KA POW! My only comment is that the spring onion batons need to be cut in half so they cook properly. Will definitely make again.

    Commenter
    Astrogirl
    Location
    Date and time
    July 03, 2013, 7:39PM

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