Ingredients
350 g fish fillet (about 12 oz), 50 g each green and red bell peppers, 2 egg whites.
Seasonings
Chopped scallions, minced ginger, minced garlic, a pinch each of salt, MSG, and white pepper, 1 teaspoon each of sugar and white vinegar, cornstarch as needed, 2 tablespoons Shaoxing wine, 1/2 tablespoon sesame oil, 750 g (about 1 1/2 lbs) lard (about 50 g / 3 1/2 tbsp consumed).
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Preparation
1. Remove the stems and seeds from the green and red bell peppers, wash them, and cut into small cubes.
2. In a bowl, combine salt, MSG, sugar, white vinegar, and a small amount of fresh broth, stirring until well blended to create a clear sauce.
3. Remove the skin from the fish fillet, rinse clean, score a shallow crosshatch pattern on the surface, then cut into cubes. Season with salt, MSG, cooking wine, and white pepper, then coat with egg white and cornstarch for velveting.
Steps
1. Heat oil in a wok to 350°F (medium heat), add the fish cubes and gently stir to separate and cook through, then remove and drain the oil.
2. Heat the remaining oil in the wok, add the minced scallion, ginger, and garlic, and stir-fry until fragrant.
3. Add the cooking wine, then stir in the diced green and red bell peppers briefly. Pour in the clear sauce and stir-fry until everything is well combined.
4. Add the blanched fish cubes and stir-fry quickly to combine, drizzle with sesame oil, then transfer to a serving plate and serve.