Fish Stir-fry (Chow Yee Kow).While we Chinese love to take down a whole fish, sometimes you want a break from all the bones! This restaurant-style chow yee kow fish stir-fry does the trick. It’s a great dinner recipe for anyone intimidated by cooking a whole fish and prefers to work with fillets, or anyone looking for a healthy one-pan meal with plenty of protein and vegetables. What Is “Chow Yee Kow”?In short, it’s a fish stir-fry.“Chow Yee Kow” is the Cantonese term for stir-frying chunks of fish.

It’s a fancier restaurant-style dish, which, while simple, may show up on a banquet table! As such, we’ve got all the next-level chef’s tips for restaurant-quality Chow Yee Kow—crunchy, brightly colored vegetables, a glossy sauce, and silky pieces of fileted fish.The same concept and term is applied to beef, as with our Chow Steak Kow (Beef Steak Stir Fry).Combine both for an awesome surf and turf dinner! How to Velvet Fish for Stir-friesVelveting is a Chinese cooking process involving marinating proteins before poaching or searing.Velveting tenderizes, seals in moisture, and yields a smooth “velvety” texture.

If you’ve ever made one of our stir-fries, chances are, you’ve velveted meat! We’ve posted a guide on velveting beef in the past, but today, let’s talk about fish.In general, fish don’t require as much tenderizing, but the velveting process does help with seasoning and developing the stir-fry sauce via cornstarch and oil.(Some rec

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