Chili Garlic Sauce String Bean Fish (蒜蓉辣椒青豆角魚, Syun3 Jung4 Laat6 Ziu1 Ceng1 Dau6 Gok3 Jyu4)

Firm white flesh fish fillet pieces can be stir fried, but you have to be gentle so as not to break up the pieces. You don’t want to cut the fish fillet into pieces smaller than 2-inches (5 cm.), which would seem to be too big, but smaller pieces would likely break up when stir fried. For some reason, the picture has uncut string beans, but to make them easier to eat, the string beans really should be cut into pieces, and the recipe reflects this.

 

Enjoy!

Ingredients

1 lb.	500 g.	Fish fillet (斑腩, baan1 naam5), cut into 2-inch (5 cm.) pieces
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Long beans (豆角, dau6 gok3), cut into 2-inch (5 cm.) pieces
7.4 oz.	210 g.	One 15 oz. (425 g.) can peeled straw mushrooms (草菇, cou2 gu1), drained
3 stalks	3 stalks	Green onions (葱, cung1), cut into 2-inch (5 cm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Huy Fong Foods brand chili garlic sauce (蒜蓉辣椒酱, syun3 jung4 laat6 ziu1 zoeng3) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
2 tsp.	10 ml.	Corn starch (粟粉, suk1 fan2)
4 tsp.	20 ml.	Water

 

Equipment

 

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

Huy Fong Foods Brand
Chili Garlic Sauce
(蒜蓉辣椒酱,
syun3 jung4 laat6 ziu1 zoeng3)

1. Prepare the fish fillets by removing any remaining scales and bones, and cut into 2-inch (5 cm.) pieces. Coat the fish pieces with a mixture of corn starch, ground white pepper, and sesame oil.
2. Wash and cut the long beans into 2-inch (5 cm.) pieces.
3. Open and drain the can with the straw mushrooms.
4. Crush the ginger and garlic in a garlic press and put into a small bowl.
5. Wash and cut the green onions into 2-inch (5 cm.) pieces.
6. Prepare and mix the sauce in a small bowl: add the Huy Fong Foods brand chili garlic sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the fish pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the fish in batches, so be sure to reheat the wok over high heat before adding more oil. Set the fish aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the straw mushrooms. Stir fry the mushrooms and then remove them to the bowl with the fish.
3. Reheat the wok over high heat before adding oil and then the long beans. Stir fry the long beans to brown them. Add the bowl with the ginger and garlic, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant. Add the green onions and the contents of the bowl with the fish back into the wok, and gently stir fry all the ingredients together, keeping the fish intact as possible.
4. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (stock or water) to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.