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Food

Philip Chan’s stir fry coral trout recipe

Preparation time
25 mins plus marinating time
Cooking time
6-8 mins
Serves
1 sharing plate for 2 people

Ingredients

2 coral trout fillets, cut in 5mm thick slices

2 tbsp vegetable oil

250g Okra Sliced diagonal in half

50g Lee Kum Kee XO Sauce

10g ginger, sliced

2 cloves garlic, sliced

¼ carrot, sliced

2pcs shiitake mushroom soaked and sliced

½ tsp sesame oil

½ tsp Xiao Shing wine

50g Chinese chives, cut in 40mm length

Seasoning

½ tsp sugar

½ tsp salt

½ tsp chicken powder

½ tsp potato starch

Pinch white pepper

Potato sauce mix

½ tsp potato starch

¼ cup water

Pinch sugar, to taste

Method

1. Combine seasoning ingredients, mix with fish fillets. Set aside for 15-30 minutes.

2. Heat 1 tbsp oil in a frying pan over medium high heat. Pan fry fish for 3 minutes each side. Remove from heat. Set aside.

3. Heat remaining oil in frying pan over high heat, add okra and stir fry for 30 seconds. Remove from heat and set aside.

4. Return frying pan to medium-high heat. Add XO Sauce, potato sauce mix, ginger, garlic, carrot, mushrooms, fry for 30 seconds. Add Okra and coral trout, toss to mix through. Add sesame oil & Xiao Shing wine. Add Chinese chives and toss well. Remove from heat, serve immediately.

Wine match: Riesling, Rosé

Food
Preparation time
25 mins plus marinating time
Cooking time
6-8 mins
Serves
1 sharing plate for 2 people

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