CRISPY FISH WITH STIR-FRIED VEGETABLES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the rice: Bring 3 cups of water to a boil in a large pot. Using a fine-mesh sieve, rinse the rice under cold water until the water runs clear. Stir the rice in the boiling water and reduce the heat to a simmer. Cover and cook until the liquid is absorbed, about 12 minutes. Fluff with a fork and cover with a lid to hold warm for plating.
- For the stir-fried vegetables: Heat a wok until smoking. Remove the wok from the heat and add the grapeseed oil. Place the wok back over the heat, add the garlic and ginger and cook for 30 seconds, stirring to avoid burning the garlic. Add the carrots, mushrooms, onions and bok choy and stir-fry until the carrots are tender, 3 to 5 minutes. Season with salt and pepper and transfer to a bowl; cover to keep warm.
- For the sauce: Heat the wiped-clean wok over high heat. Add the chicken broth, sherry, fish sauce and ginger and bring to a boil. In a small bowl, mix the cornstarch with 1/2 cup water and add it to the sauce slowly, whisking, until the sauce reaches the desired thickness (do not add it all if it thickens up enough first). Whisk the egg yolks into the sauce, then remove from the heat and season with salt, pepper and lime juice.
- For the fish: In a tall-sided pot, heat the vegetable oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F; line a plate with paper towels. In a shallow dish, season the cornstarch with the salt and pepper. Dredge the cod fillets in the cornstarch and immediately place them in the oil, making sure not to overcrowd the pot. Cook the fish until it floats and cooks to a golden brown. Transfer the fish to the paper towels and sprinkle with additional salt and pepper.
- Scoop about 3/4 cup of rice onto the center of each of 6 plates. Top the rice with the stir-fried vegetables. Place the fried fish on top of the vegetables and spoon about 3 ounces of the sauce around the fish. Garnish the plate with the chopped scallions.
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MK Photography
[email protected]This dish is a keeper. It's easy to make and it's always a hit with my family.
Abdulkadir Abubakar
[email protected]I will definitely be making this dish again. It's a great way to get your kids to eat their vegetables.
Red Rose Monarch Flower
[email protected]This dish is so delicious and flavorful. I love the combination of crispy fish and tender vegetables.
Fifaboss Media
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover vegetables.
X10 Editor
[email protected]This is a great recipe for a quick and easy weeknight meal. I especially love that it's a one-pan dish, which makes cleanup a breeze.
Marycynthia Chinecherem
[email protected]I'm not a big fan of fish, but I loved this dish. The fish was crispy and flavorful, and the vegetables were perfectly cooked.
Ben Slates
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the crispy fish and the sweet and savory sauce.
Brooklyn's World
[email protected]I love that this recipe is so versatile. I can use different types of fish and vegetables depending on what I have on hand.
Char Midkiff
[email protected]This dish was a hit with my family! The fish was crispy and flavorful, and the vegetables were tender and delicious. I will definitely be adding this recipe to my regular rotation.
Bimal Pariyar
[email protected]I followed the recipe exactly and the fish turned out perfectly crispy. The vegetables were also cooked to perfection. I will definitely be making this dish again!
Shahzadi Shahzadi
[email protected]This stir-fried fish and vegetables is a great weeknight meal. It's quick and easy to make, and it's packed with flavor. I especially love the crispy fish. It's perfect with the tender vegetables and the savory sauce.