Abalone Sauce Chinese Broccoli Fish (鮑魚醬芥蘭魚, Baau1 Jyu4 Zoeng3 Gaai3 Laan4 Jyu4)

As with any stir fried fish dish, a firm fleshed fish is necessary so that the fish pieces remain intact during cooking. Fresh fish fillets, rather than frozen, are preferable, but frozen fillets will work. Lee Kum Kee brand abalone sauce is used to make this fish dish and is now my preferred brand. The sauce was just recently released for sale in the USA and can be purchased at your local Asian market.

Enjoy!

Ingredients

1 lb.	500 g.	Fish fillet (斑腩, baan1 naam5), cut into thin 2-inch (5 cm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
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)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Chinese broccoli (芥蘭, gaai3 laan4), cut into 1-inch (2.5 cm.) pieces
2 oz.	210 g.	Black fungus strips (雲耳, wan4 ji5), rehydrated
3 stalks	3 stalks	Green onions (葱, cung1), cut into 1-inch (2.5 cm.) pieces on the diagonal
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.	Lee Kum Kee brand abalone sauce (鮑魚醬, baau1 jyu4 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

 

Lee Kum Kee Brand
Abalone Sauce
(鮑魚醬,
baau1 jyu4 zoeng3)

Preparation Instructions

1. If using frozen fish fillet, thaw in a covered container overnight in the refrigerator. Take the fish out of the refrigerator at least one hour before cooking. Remove any bones and scales, and marinate for at least one hour with the ginger crushed in a garlic press, corn starch, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.
2. Pour boiling water over the dried black fungus strips in a heat proof bowl and rehydrate the fungus for at least one hour. Remove the fungus from the rehydration liquid and discard the liquid.
3. Wash and cut the Chinese broccoli into 1-inch (2.5 cm.) pieces.
4. Crush the ginger and garlic in a garlic press and put into a small bowl.
5. Wash and cut the green onions into 1-inch (2.5 cm.) pieces on the diagonal.
6. Prepare and mix the sauce in a small bowl: add the Lee Kum Kee brand abalone 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 to the wok in a single layer on the bottom and stir fry until the fish just turns white. The fish should look undercooked. You may have to cook the fish in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the fish to a bowl.
2. Reheat the wok over high heat before adding oil and then the black fungus. Stir fry the black fungus and then transfer them to the bowl with the fish.
3. Reheat the wok over high heat before adding oil and then the Chinese broccoli. Stir fry the Chinese broccoli to brown them. Add the bowl with the ginger and garlic mixture, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic mixture becomes 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.
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.