Mild-flavoured, firm Bailer Shell meat, is more about texture than taste. This recipe is based on the classic Chinese way of preparing it as taught to me by one of Sydney Fish Market’s buyers, Alan Ong from Chullora Fish Market.
1 x 1.5kg Bailer Shell, meat cleaned
Peanut oil, for stir-frying
½ bunch garlic shoots
Large handful bean sprouts, topped and tailed
3cm piece ginger, grated
½ teaspoon sesame oil
Salt flakes and freshly ground white pepper, to taste
2 green onions, finely sliced on the diagonal
Steamed jasmine rice, for serving
Thinly slice the Bailer Shell meat into wide ribbons.
Heat a wok, add a little peanut oil then garlic shoots and stir-fry for 60 seconds, add bean sprouts and a good pinch of salt, stir-fry for another 30 seconds. Remove from wok and set aside.
Add a little more peanut oil then ginger, Bailer Shell meat, sesame oil, salt and pepper and stir-fry for 30 seconds. Return garlic shoots and bean sprouts to the wok with green onions, toss to combine then remove from heat and serve with steamed rice.