Xo Sauce Fish Fillet Recipe

Prepare fish

Pat the fish fillets dry with paper towel and cut into 3–4 cm wide slices (bite-sized strips). Place fish in a bowl.

Add 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, egg white and 1/2 tsp salt to the fish. Mix gently until evenly coated. Let marinate for 10–15 minutes (this gives a velveting effect and protects the fish during stir-frying).

While the fish marinates, mix the XO sauce (2 tbs), 1 tsp light soy sauce, 1 tsp oyster sauce, 1/2 tsp sugar and 60 ml chicken stock (or water) in a small bowl. Set aside.

Make a cornstarch slurry by dissolving 1 tsp cornstarch in 1 tbs cold water. Keep near the stove.

Prepare aromatics: mince 3 cloves garlic, julienne 1 tbs ginger, separate and slice 2 spring onions (keep white and green parts separate), and slice 1 red chili if using.

Heat a wok or large nonstick skillet over medium-high heat. Add 1–2 tbs vegetable oil and swirl to coat.

When oil is hot (shimmering but not smoking), add the marinated fish in a single layer. Stir-fry gently for 1–2 minutes until the exterior turns opaque and just cooked through. Work quickly to avoid overcooking. Remove the fish to a plate and set aside. (Do not fully brown — fish should remain tender.)

Add the remaining 1 tbs oil to the wok. Reduce heat to medium. Add minced garlic, julienned ginger and the white parts of the spring onions. Stir-fry for 20–30 seconds until fragrant, being careful not to burn the garlic.

Add the XO sauce mixture to the wok. Stir to combine and let the sauce come to a gentle simmer for 30–45 seconds so flavors meld.

Return the cooked fish and any accumulated juices to the wok. Gently toss to coat the fish with the sauce and warm through (about 30–45 seconds). Avoid vigorous stirring that can break the fillets.

Stir the cornstarch slurry once (it may settle) and drizzle it into the simmering sauce while stirring gently. The sauce will thicken within about 10–20 seconds to a glossy finish. If the sauce becomes too thick, add a splash (1–2 tbs) of water or stock to loosen.

Taste and adjust seasoning: add a small pinch more salt or soy if needed. Finish with 1/2 tsp sesame oil, toss gently, then remove from heat.

Transfer to a serving plate, garnish with the green parts of the spring onions and sliced red chili. Serve immediately with steamed rice.