Ingredients

The following ingredients have 4 Servings
  • 4 egg whites
  • 5 Tbsps Corn starch
  • 5 Tbsps Rice wine (sake)
  • 4 cups Cod (skinned, ready-to-cook, diced)
  • 2 scallions (sliced)
  • 2 garlic cloves (crushed)
  • 0.5 inch fresh ginger (peeled and chopped)
  • 2 red peppers (roughly chopped)
  • 1.5 cups Bamboo shoots (tinned, drained)
  • 2 Tbsps sesame oil
  • 2 Tbsps light soy sauce

Instruction

  • Beat the egg whites with 4 tbsp cornflour. Stir in the sake and season with a pinch of salt. Add the fish, mix well and leave to marinate for around 15 min.
  • Heat the oil in a wok and add the fish and the marinade. Fry the fish for 3 min on all sides. Remove using a draining spoon and add the spring onions, garlic and ginger to the wok. Fry for a few minutes then add the peppers and the bamboo shoots and fry for another minute.
  • Return the fish to the pan and deglaze with the remaining sake. Mix together the remaining cornflour and the soy sauce, season with a pinch of pepper and add to the wok. Drizzle with sesame oil as desired, season to taste and serve on preheated plates.