Cantonese Egg and Fish Fillet Stir-Fry
ChineseChinese RecipesDesi eggsMedium
A delicate Cantonese stir-fry of eggs with white fish fillet, ginger and spring onions — light, fresh and elegant.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 4 eggs
- 200 g white fish fillet, cut into pieces
- 1 tbsp grated ginger
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1 tsp cornflour
- 1/2 tsp white pepper
- 1/2 tsp salt
- 2 tbsp oil
Method
- Toss the fish pieces with cornflour, salt and white pepper.
- Beat the eggs with a pinch of salt.
- Heat oil and gently fry the fish for 2 minutes on each side until cooked, then remove.
- Pour in the eggs and scramble until just set.
- Return the fish, add ginger, soy sauce and spring onions, and toss gently.
- Serve immediately with rice.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)24 g
Fat (estimate)15 g
Carbs (estimate)5 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook fish until opaque and flaky and eggs until fully set. Allergens: egg, fish, soy. Substitute: use prawns instead of fish fillet. Nutrition figures are estimates only, based on standard per-egg values.