Stir-fried Fish Fillet with Celery and Cashew Nuts 西芹腰果炒魚片

A light and flavorful Cantonese stir-fry featuring tender fish fillets, crisp celery, and crunchy cashew nuts.

Nutrition (per serving)

Ingredients

• 300g white fish fillets (e.g., cod, sole), sliced
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 1 tbsp Shaoxing wine
• 2 stalks celery, sliced diagonally
• 50g raw cashew nuts
• 2 cloves garlic, minced
• 1 small piece ginger (about 10g), sliced
• 2 tbsp cooking oil
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/4 tsp sesame oil
• 2 tbsp water or chicken broth
• 1 tsp cornstarch (for sauce thickening)

Steps

1. Marinate the fish fillets with salt, white pepper, Shaoxing wine, and cornstarch. Let it sit for 10 minutes.
2. In a small bowl, combine oyster sauce, light soy sauce, sugar, sesame oil, water or chicken broth, and 1 tsp cornstarch. Mix well.
3. Heat 1 tbsp cooking oil in a wok over medium heat. Add cashew nuts and fry until golden brown. Remove and set aside.
4. Bring a pot of water to a boil. Blanch the marinated fish fillets for about 30 seconds until just cooked through. Drain and set aside.
5. Heat 1 tbsp cooking oil in the wok over high heat. Add minced garlic and sliced ginger, stir-fry until fragrant.
6. Add sliced celery to the wok and stir-fry for 1-2 minutes until slightly tender-crisp.
7. Return the blanched fish fillets to the wok. Pour in the prepared sauce. Stir gently to coat and thicken.
8. Stir in the fried cashew nuts. Toss briefly and serve immediately.

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