Fish Cubes And Pine Nuts / 松仁鱼米

An irresistible combination of the delicate flavors of the Alaska pollock, the earthy scent of the bell pepper and the rich buttery savour of the pine nuts makes this fish dish unbeatable!

	Marinade
350 g Alaska pollock fillet 100 g Pine nuts 60 g Red bell pepper 80 g Cucumber 1 stalk Chopped spring onion 25 g Jiafan rice wine 4 g Salt 50 g Cornstarch solution 15 g Sesame oil Oil for frying	1 Egg white 1. 5 g Chicken bouillon 1. 5 g White pepper powder 13 g Cornstarch 15 g Vegetable oil

1. Cut the fish fillets into the small cube size of pine nuts. Mix the fish cubes with the marinade and rest for 30 minutes. Cut the cucumber, bell pepper and spring onion into the size of the fish cubes.
   
2. Fill a skillet with some oil and heat until hot. Add in pine nuts and fry until they are golden. Remove and drain.
   
3. Heat the oil in the same skillet to about 110C/230F. Lower the marinated fish cubes into the skillet and stir gently. As soon as all the fish cubes have seperated, remove them with a slotted ladel and drain. Leave 2 teaspoons of oil in the skillet and heat up.
   
4. Add in chopped spring onions and stir briefly. Stir in diced sweet peppers, and then the rice wine, salt, fish cubes, diced cucumber and pine nuts, stirring gently. Add in the cornstarch-water mixture. Stir until well combined. Drizzle sesame oil over and stir until blended.

Fish Cubes And Pine Nuts / 松仁鱼米