Stir-fried Golden Pomfret Fillet With Celtuce And Fungus Recipe

Prepare fillets

Pat pomfret fillets dry with paper towels. If larger pieces, cut each fillet into 2–3 bite-size portions. Make 2 shallow diagonal slashes on the skin side to help even cooking.

Combine 1.5 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1/4 tsp white pepper and 1/4 tsp salt in a bowl. Add fillets and gently turn to coat. Marinate for 10–15 minutes in the fridge.

Heat a large nonstick skillet or wok over medium-high heat. Add 3 tbs vegetable oil and swirl to coat. When oil shimmers, place fillets skin-side down. Shallow-fry 2–3 minutes until skin is golden and crisp; carefully flip and cook another 1–2 minutes until cooked through. Transfer to a plate and tent loosely with foil. Reserve pan oil, leaving about 1 tbs in the pan for the stir-fry (pour off excess into a heatproof container).

If using dried wood ear fungus, soak in warm water for 20–30 minutes until rehydrated, then drain, trim tough bits and slice thinly. Drain and pat dry. Slice shiitake if using. Peel celtuce (remove tough outer skin) and julienne into 1/8–1/4 inch batons. Prepare garlic, ginger, scallions and optional chili.

Reheat the same skillet or wok over high heat. Add the reserved ~1 tbs oil. When hot, add sliced garlic and julienned ginger and stir-fry 15–20 seconds until fragrant but not browned.

Add wood ear fungus and shiitake slices and stir-fry 30–45 seconds to heat through. Add julienned celtuce and stir-fry 45–60 seconds — celtuce should remain crisp-tender and bright. Add scallion pieces and optional chili and stir once to combine.

In a small bowl, whisk together 1 tbs light soy sauce, 1 tbs oyster sauce, 3 tbs chicken stock (or water), 1/8 tsp white pepper, 1/4 tsp salt and 1/2 tsp sesame oil until blended.

Make a slurry by mixing 1 tsp cornstarch with 1 tbs cold water until smooth. Give the sauce another quick stir and pour it into the hot wok. Stir constantly; when the sauce begins to simmer, add the cornstarch slurry and stir until the sauce thickens slightly and becomes glossy (about 15–30 seconds).

Return the fried pomfret fillets to the wok, nestling them gently into the vegetable mixture. Spoon the sauce over the fillets and vegetables, heating 30–45 seconds more so everything is well-coated and warmed through. Taste and adjust seasoning with a pinch more salt or a few drops of soy if needed.

Turn off heat. Drizzle a few drops more sesame oil if desired. Transfer to a serving plate and garnish with any reserved scallion greens. Serve immediately with steamed rice.