Rainbow Shredded Fish

This dish was actually made by one of my best friend "Bee Choo". She cooked it once in Australia and I managed to find the recipe yesterday so I decided to give it a try. It's a very Colourful and Healthy dish with a lot of Vitamin C and Protein. You too... can give it a go....

Ingredients: (serves 2)
300g Fresh Fish Fillet
1/2 Green Capsicum, Shredded
1/2 Red Capsicum, Shredded
1/2 Carrot, Shredded
1 Sprig Spring Onion, Cut into 5cm long
2 Slices Ginger, Shredded
Seasonings:
1/2 Teaspoon Salt
2 Tablespoons CornFlour
Some Pepper
1 Egg White
Sauce:
1 1/2 Tablespoons Abalone Sauce
1/2 Tablespoon Hua Diao Jiu
1/2 Tablespoon Cornflour mix with water

Methods:
1. Wash and pat dry the fish fillet, shred the fish by its natural line.
2. Mix the cut fillet with seasonings and marinate for about 15-30 minutes.
3. Pre-heat the pan with oil, put in ginger and spring onion and stir-fry until fragrant. Add in the fish and stir slowly using a chopstick until it's done.(Becareful not to stir too hard or else the fillet will break into pieces)
4. Dish up the fish, use the remaining oil in the pan, add in all the capsicum and carrot and stir-fry in medium heat for a few minutes then add in the fish follow by the Hua Diao Jiu and Abalone Sauce.
5. Add in about 2 - 3 tablespoons of hot water and give it a quick stir then pour in the cornflour mixture and stir thru.
6. Dish up and served warm with rice.

*Notes: You can used any type of fish fillet you prefer. But find those type that is suitable for stir-fry so that it won't break off easily.