Seafood perfectly matches the sweet, freshness of papaya, making a dish delicious and delicate instead of oily. The fish should be perch, which has tender meat and is suitable for stir-frying. The lily is a good choice in this season, to clear away the heat in our chests. The agaric is also healthy food. Overall, the dish looks gorgeous in color, smells fragrant and tastes delicious.
fish (perch), salt, chicken powder, pepper, cooking wine, cooking oil, egg white, starchy flour, papaya, agaric, lily, shallot, ginger, garlic, soup(chicken soup or bone soup), sugar, sesame oil
1. Scale the fish and then cut the fish into pieces.
2. Pickle the fish with salt, chicken powder, pepper, cooking wine, oil, egg white, and starchy flour.
3. Dice papaya, and cut agaric, lily, shallot, ginger, and garlic into small pieces.
4. Soak pieces of papaya, agaric and lily in a specially-made soup. You can use bone soup or chicken soup.
5. Put some oil in the wok, and when the oil gets hot, put in fish pieces. Stir-fry the fish for a while, and when the fish takes on a golden color, take them out.
6. Put pieces of shallot, ginger, garlic into the wok, and stir-fry them for few seconds. Then put the soaked papaya, agaric and lily into the wok with the shallot, ginger and garlic.
7. Add the fish pieces to the wok, and season with salt, chicken powder, sugar, pepper, sesame oil, cooking wine and cooking starch.
8. Put them on the plate, and garnish. Serve warm.
The recipe is from Daniel Jiang, the Chinese Executive Chef of the Chynna restaurant in the Hilton Beijing Wangfujing Hotel. The hotel is introducing a series of fruit-related dishes in this dry season at the beginning of autumn. In this season, it is necessary for us to rehydrate our skin and body, and eat as lightly as possible. Let’s see what other fruit-related dishes the restaurant has.