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Seared Fish Fillet in Egg White Sauce


Recipe 1
Seared Fish Fillet in Egg White Sauce
Makes 4 servings

£  1 Snapper, Halibut or other white fish fillet
£  2 tbsp of vegetable oil
£  1 tsp of minced ginger
£  2 tbsp of minced ham
£  1 small of hot green or red chilli
£  ½ cup of chicken stock
£  3 egg whites, lightly beaten
£  ½ cup of cooked crabmeat
£  2 ounces of baby shrimp, peeled
£  2 tsp of cornstarch, dissolved in 1 tbsp of water
£  1 egg white, lightly beaten

£  1 tbsp of chardonnay
£  2 tsp of soy sauce
£  ½ tsp of sugar
£  ½ tsp of salt
£  ⅛ tsp of white pepper
£  1 tsp of sesame oil


1.     Peel and seed melon. Cut the flesh into 5cm x 1 cm sticks and set aside.

2.     Combine the seasoning and ingredients together into a small bowl and set aside.

3.     Heat a wok over high heat. Add oil and swirl the wok to coat the sides.

4.     Add ginger, chilli and ham. Stir-fry for 10 seconds or till it becomes fragrant.

5.     Add melon and stock and bring the mixture to a boil.

6.     Cover and reduce to medium heat.

7.     Simmer until the melon is cooked through and for about 8 minutes.

8.     Add crabmeat, shrimp and seasoning. Bring it to a boil.

9.     Add the cornstarch solution and stir until the sauce thickens.

10.   Remove the work from the heat.

11.   Drizzle the egg white over the melon, gently stirring with chopsticks until long egg strands are formd.

12.   Serve hot.

Recipe 2 - Tropical Fruit Rolls 

More about Chef Martin Yan, please click here.

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