Learn How To Whip Up A 5-Star Fish Recipe With Martin Yan!

Ever wonder how Chefs make those beautifully cut-up fish fillets that are served in restaurants? Well, I'd a chance to witness up close & personal with my childhood idol, the legendary Chef Martin Yan! Here's your chance to learn tricks through the clip I've compiled during the cooking demo at AFC Studio.

During the cooking demo, Chef Yan taught the few of us the techniques above on cutting & frying the fish so it'll turned out nicely. We were also served another version of the fish: Seared Fish Fillet in Egg White Sauce. Well, I'll leave you here with his saucy recipe. Have fun!

Ingredients:
1 Snapper, Halibut or other white fish fillet
2 tbsp of vegetable oil
1 tsp of minced ginger
2 tbsp of minced ham
1 small of hot green or red chilli
½ cup of chicken stock
3 egg whites, lightly beaten
½ cup of cooked crabmeat
2 ounces of baby shrimp, peeled
2 tsp of cornstarch, dissolved in 1 tbsp of water
1 egg white, lightly beaten

Seasoning:
1 tbsp of Chardonnay
2 tsp of soy sauce
½ tsp of sugar
½ tsp of salt
⅛ tsp of white pepper
1 tsp of sesame oil

Method:

1. Peel & seed melon. Cut the flesh into 5cm x 1 cm sticks & set aside.
2. Combine the seasoning ingredients together into a small bowl & set aside. 
3. Heat a wok over high heat. Add oil, swirling the wok to coat the sides.
4. Add ginger, chilli & ham. Stir-fry for 10 seconds or till it becomes fragrant.
5. Add melon & stock & bring the mixture to a boil.
6. Cover & reduce to medium heat.
7. Simmer until the melon is cooked through & for about 8 minutes.
8. Add crabmeat, shrimp & seasoning. Bring it to a boil.
9. Add the cornstarch solution & stir until the sauce thickens.
10. Remove the work from the heat.
11. Drizzle the egg white over the melon, gently stirring with chopsticks until long egg strands are formed.

If you wanna have a chance to meet your fave Chefs, visit http://www.asianfoodchannel.com/dbs/ for your registration now!

Read all about the event @ If Yan Can Cook, So Can You!