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Crispy Fish With Scallions and Peppers

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This crispy fish with scallions and peppers has cornstarch and egg white crusted tilapia, fried golden and tossed in a glossy soy sherry sauce with red pepper, served over rice.

Ingredients

  • 1 1/4 lb tilapia fillets, cut into 2inch pieces
  • 1/2 cup cornstarch, plus 1 tablespoon for the sauce
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1/4 cup canola oil, for frying, plus 1 tablespoon for the stir fry
  • 1/2 cup chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon sherry vinegar
  • 1 tablespoon chopped garlic
  • 1 bunch scallions, cut into 2inch pieces
  • 1 red bell pepper, cut into thin strips
  • 3 cups cooked white rice, for serving

Instructions

1. Cut tilapia into 2inch pieces and place in a bowl.
2. Sprinkle with 1/2 cup cornstarch and salt, tossing to coat.
3. Add egg whites and fold until the fish is coated in a thick white batter.
4. Heat 1/4 cup canola oil in a large nonstick pan over medium high heat.
5. Add the coated fish in a single layer and fry 2 to 3 minutes per side, until golden and crisp, then transfer to a plate.
6. In a bowl, whisk chicken stock, soy sauce, sherry vinegar, and 1 tablespoon cornstarch until smooth.
7. Heat 1 tablespoon canola oil in the pan and add garlic, cooking about 30 seconds until fragrant.
8. Add scallions and red bell pepper and stir fry 2 minutes.
9. Pour in the sauce and cook until it thickens and turns glossy.
10. Return the fish to the pan and toss gently to coat.
11. Serve over cooked rice.

Notes

  • Pat the fish dry before coating so the cornstarch grips.
  • Fry in batches so the pieces stay crisp instead of steaming.
  • Add the fish back at the very end to keep the coating crunchy.

Find it online: https://www.wellnesswarrior.org/crispy-fish-with-scallions-and-peppers/