Fish with Eggplant
- Active Time 10m
- Total Time 1h 10m
Makes 4 servings
- 2 teaspoons cornstarch
- 2 egg whites
- 1 pound fillet of grouper, cut into 1-inch x 3-inch strips
- 1/2 to 1 cup vegetable oil
- 2 cups unpeeled eggplant, cut into1-inch x 3-inch strips
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 medium cloves garlic, sliced
- 4 teaspoons peeled minced ginger
- 1 dried red chili pepper, optional
- 1 teaspoon Chinese chili sauce
- 1/2 tablespoon soy sauce
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 1/2 cup chopped fresh cilantro
- 2 scallions, white and green parts, thinly sliced
Combine the cornstarch and egg whites in a flat dish. Add the grouper, rub with marinade, and refrigerate for 1 hour.
Set a strainer or colander over a bowl. In a large skillet or wok, heat the 1/2 to 1 cup of vegetable oil until very hot. Stir-fry the eggplant for 30 seconds, and with a slotted spoon transfer the eggplant to the strainer. Add the fish to the oil and stir-fry for one minute. Transfer the fish to the strainer.
Carefully pour the oil into a bowl and cool. Clean the wok and return it to high heat. Heat the sesame and vegetable oils in the wok and stir-fry the garlic, ginger, chili pepper and chili sauce for 30 seconds.
Return the fish and eggplant to the pan and stir-fry for 30 seconds.
Add the soy sauce and dissolved cornstarch and boil for a minute. Season with salt to taste. Serve immediately and garnish with cilantro and scallions.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
451 calories; 35g total fat; 42mg cholesterol; 212mg sodium; 9g carbohydrates; 2g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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