A Chinese Stir-fried Fish Dish


10 oz garoupa 石斑
3 oz canned water chestnut slices
8 oz asparagus
1 tsp minced ginger


1 eggwhite
1/2 tsp salt
dash pepper


1 tsp cooking wine
1 tsp sugar
1/4 tsp salt
3 tbsp water


1½ tsp cornstarch
2 tbsp water


  1. Remove bones of the garoupa and cut into pieces. Add marinade and set aside for 20 minutes.
  2. Mix sauce ingredients in a small bowl.
  3. Rinse and drain water chestnut.
  4. Peel skin of asparagus and cut into long strip slantwise.
  5. Heat 2 tbsp oil in a wok. Sauté water chestnut and asparagus for 1 to 2 minutes. Add garoupa and stir-fry until nearly done.
  6. Mix in sauce and bring to a boil. Thicken the sauce with cornstarch solution. Remove and serve.

Source: Hong Kong magazine

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