Stir-fry Fish Fillets With Vergetables

 In chinese food, this is very popular dishes Road

Ingredients:

200 g Fish fillets
50 g Cucmber
80 g Bell pepper
2 slices Ginger
1 clove Garlic, minced
10 g Spring onion
Marinade:
1 tsp Corn starch
½ tsp Jiafan rice wine
Pinch of salt
Sauce:
1 tbsp Oyster sauce
¼ tsp Soy sauce
1 tsp Cornstarch
1 tbsp Water

Cooking methods:

Rinse the fish fillets and pat dry with paper towels. Cut fish into pieces approximately 2 inches by 1 inch (be sure the pieces aren't too small). Add the marinade ingredients, and let the fish marinate for 15 minutes.

While the fish is marinating, prepare the vegetables. Cut the bell pepper in half, remove the stem and seeds, and cut into cubes. Cut the cucumber into similar cubes. In another small bowl, dissolve the cornstarch in the water and set aside.

Heat the wok and add in enough oil. When the oil is hot, poach the fish in the hot oil for 1 minute until golden. Remove and drain on paper towels. Drain all but 1 tablespoon from the wok.
Add the ginger, garlic and stir-fry until fragrant. Add the bell pepper cubes. Stir-fry briefly, then add the cucumber.

Add the oyster sauce and soya sauce into the wok. Turn up the heat and add the cornstarch mixture, stirring quickly to thicken. Add the fish back into the pan. Stir in the spring onion. Mix everything through and serve hot.

Put sliced bok choy in bottom of large serving bowl. Add sliced green onions and iceberg lettuce. Arrange fish slices in single layer to cover.

Return broth to boiling. Season to taste with salt. Present bowl without broth at table, then pour boiling seasoned water over fish. Ladle soup into serving bowls. Top each bowl with 1 cilantro sprig.