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Fried Fish with Pine Kernels
Fried Fish with Pine Kernels is a traditional Chinese recipe for a classic stir fry dish of fish fillets with bell peppers, ginger and bamboo shoots in a rice wine base finished with toasted pine kernels. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Fried Fish with Pine Kernels.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Vegetable RecipesChina Recipes
Fried Fish with Pine Kernels: A Chinese recipe for a stir fry dish of fish fillets with bell peppers, ginger and bamboo shoots in a rice wine base finished with toasted pine kernels.
Ingredients:
500g thick white fish fillets, cut into 3cm cubes
2 dried Chinese mushrooms, soaked in warm water for 20 minutes
3 tbsp vegetable oil, or groundnut oil
3cm piece of fresh ginger, finely shredded
1 tbsp spring onions, chopped
1 red bell pepper, cut into 3cm squares
1 green bell pepper, cut into 3cm squares
25g fresh or tinned bamboo shoots, rinsed and cut into 1cm lengths
2 tsp Shaoxing rice wine
2 tbsp pine kernels, lightly toasted
1/2 tsp sea salt
Method:
If using fresh bamboo shoots, blanch them in boiling water for 30 minutes, then drain and set aside.
Sprinkle the salt over the fish and set aside to firm up for 20 minutes.
Squeeze out any excess moisture from the mushrooms and slice the caps finely (discard the tough stems).
Heat 2 tbsp of the oil in a work. When almost smoking, add the fish pieces and stir-fry for 3 minutes then drain and set aside.
Wipe the wok clean, add the remaining oil then toss in the ginger. Stir-fry until aromatic then add the spring onions, bell peppers, bamboo shoots, mushrooms and rice wine.
Stir-fry the mixture for 2 minutes then return the fish to the wok. Stir-fry until just warmed thorough then sprinkle over the toasted pine kernels.
Serve immediately.
