Last weekend was special when it comes to my cooking. Got some fresh greens from the market and got a fresh Asian sea bass (barramundi). After a sequence of spicy dinners I was looking for something light and easy to digest. Here comes my take on fried fish with greens. Simple but fine taste. Do try this when you need something really light. It took 30 minutes to prepare and 15 minutes to cook.
Cut the fish in small cubes and ensure there is no bone in the pieces. Take 300 gm of the pieces in a bowl, drain out the water and add an egg, corn flour, ginger juice, crushed white pepper and salt. Mix and marinate in refrigerator for 30 minutes. Meanwhile prepare 2 cups of chicken stock, chop 1 tsp of ginger and 2 tbsp of garlic, shred celery to make it half cup, keep 3 to 4 bok choy leaves washed, chop spring onion to make it half cup, cut thin oval-shaped slices of a small carrot, keep washed few petals of cabbage taken from the whiter inner part and cut green or red bell pepper into cubes to make it 1 cup.
Heat oil in wok and deep fry the fish pieces until light brown. Keep aside and soak the oil. Heat fresh oil again in wok and add garlic. Stir fry the garlic until brownish and aromatic. Then add ginger, celery, spring onion, bell pepper, cabbage, carrot and bok choy in this sequence and stir fry on high heat until the pok choi leaves shrink and get cooked. It would take a couple of minutes. Add sugar, salt and crushed white pepper. After a quick stir fry add 1 tsp of corn flour mixed with the chicken stock and reduce the heat. Add 0.75 tsp of Shaoxing wine and mix well. At this stage, if you want this dish to be medium spicy then add a dried red chili cut into small pieces. Then cover with lid for 2 minutes. When the broth starts boiling remove the lid and let the wine evaporate out. Taste the broth and adjust seasoning. Now reduce the heat again add the fish into the wok. Give it a stir gently so that the broth coats all the pieces. Serve hot immediately with any light fried rice like burnt garlic fried rice or steamed rice.