Stir-fried Broccoli with Fish Fillet

This dish goes really well with steamed Jasmine rice. The broccoli absorbs all the goodies and flavours of fish and sauce.


  • 250 gm broccoli
  • 1/2 carrot, cut into pieces
  • 220 gm white fish meat, cut into chunks
  • 1 tsp garlic, crushed
  • 1 tsp Shaoxing wine
  • 3 Tbsp chicken stock
  • salt, to taste


  • 1/2 tsp freshly grated ginger sauce
  • 1 tsp Shaoxing wine
  • 1 tsp cornflour / corn starch
  • salt, to taste
  • pepper, to taste


  • 1/2 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tsp cornflour
  • 1/2 tsp sugar
  • 2 Tbsp water
  • a dash sesame oil


  1. Rinse broccoli and drain well. Peel off the hard skin from stem. Cut into smaller pieces. Add 1/2 teaspoon of salt in boiling water. Blanch broccoli in boiling water for 3 minutes. Remove broccoli from boiling water with a slotted spoon and immediately wash in cold water to stop cooking and keep its fresh green colour. Drain well.
  2. Mix the fish with marinade well and leave for 20 minutes.
  3. Heat oil in a pan fry pan or wok. Place the fish on one single layer. Cook over medium heat for about 2 minutes each side, until both sides turn opaque white. Don’t over cook the fish. Set aside, covered.
  4. Add some oil in wok. Saute the garlic, add broccoli and carrot. Increase heat to high. Pour wine into the vegetables, and quickly stir. Sprinkle salt to taste. Add chicken stock and cook until sauce reduced to half. Toss back the fish. Lightly stir and combine, avoid breaking the fish into pieces. Add thickening and cook to your preferred consistency. Serve hot.
Source: Stir-fried Broccoli with Fish Fillet [Christine's Recipes]