Recipe courtesy of Kam Wah Chui

Bacon and Water Chestnut Stuffed Fish with Ginger Sauce

Getting reviews...
  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Stuffed Fish:

Ginger Sauce:

Directions

  1. For the fish: Cut a slit on either side of the top fins of the fish. Using your fingers, carefully dig under the skin on one side of the fish, pushing the flesh away from the skin until it is completely loose. Repeat for the other side of the fish. Fillet the fish, starting at the head, along the backbone. This will leave you with two fillets with the skin intact, but separated slightly, to form pockets on each fillet.
  2. Using a spoon, scrape all the meat off the bones, being careful to not include any bones with the meat. Finely chop the scraped meat and add to a large bowl. Add the bacon, cornstarch, soy sauce, pepper, wine, mushrooms, water chestnuts and egg, and mix until smooth. Stuff the mixture into the pockets on the fish, pressing it and packing it tightly.
  3. Heat the oil in a large skillet over high heat. Gently place the fish in the hot oil and cook until golden brown, about 5 minutes. Flip the fish over and cook another 5 minutes. Remove from the pan and keep warm until ready to serve.
  4. For the sauce: Heat the oil in a large skillet set over medium-high heat. Add the carrots, ginger, green bell pepper and red bell pepper; cook for 1 minute, stirring constantly. Working quickly, add 1/4 cup water, the oyster sauce, wine, sugar, pepper, soy sauce and chicken powder, and cook for another 2 minutes.
  5. In a small bowl, mix the cornstarch with 1/4 cup cold water, then add it to the pan and cook until the sauce thickens, 2 minutes.
  6. Slice the fish widthwise into strips, and pour the sauce over the top. Garnish with scallions to serve.

Cook’s Note

Chicken powder can be found at specialty Chinese grocery stores.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …