Stir-fried blue-eye trevalla with peanuts and dried chilli

all details

Chicken, prawns or beef are also delicious in this stir-fry.

Stir-fried blue-eye trevalla with peanuts and dried chilli.
Photo: William Meppem

Ingredients

  • 1 egg white
  • pinch salt
  • 1 tbsp cornflour
  • 250g blue-eye trevalla fillet, cut into 2cm dice
  • 1 cup vegetable oil
  • 20 dried chillies
  • 2 tbsp Sichuan peppercorns
  • 5 green (spring) onions, cut into 4cm batons
  • 1 tsp minced garlic
  • 2 tbsp fried peanuts
  • Sauce
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine (Chinese rice wine)
  • 1 tsp sugar
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil

Method

Combine the egg white, salt and cornflour. Marinate the fish in the egg white mixture for 10 minutes. Combine the sauce ingredients and set aside.

Heat the oil in a wok over a high heat. Fry the fish for 1 minute or until half-cooked. Remove it from the wok, drain and set aside.

Remove all but 2 tbsp oil from the wok. Stir-fry the chillies and peppercorns until fragrant. Add the green onions and garlic and stir-fry for 30 seconds or until fragrant. Add the fish and the sauce and bring to the boil. Add the peanuts and toss briefly to combine. This is a dry stir-fry, so most of the sauce will be gone.

Serve the stir-fry on a large plate or in smaller bowls with steamed rice and Asian greens.

Don't eat the dried chillies and peppercorns in the stir-fry; they are only there to add flavour.

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  • Cuisine - Chinese

1 review so far

  • Rating: 5 out of 5 stars

    This is a fantastic recipe. It's a bit of a pain having to dodge the peppercorns and dried chillis, but the flavour is well worth it.

    Dinner party worthy, as part of a banquet, for sure.

    Commenter
    Sydneygal
    Location
    Date and time
    December 10, 2012, 1:25PM

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