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Leftover Cauliflower & Grass Carp Stir-Fry

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This recipe started with leftovers from a Chinese seafood restaurant.

We’d ordered grouper stir-fried with organic cauliflower, but by the next day almost all of the fish was gone and I was left with mostly vegetables and sauce. Rather than treating it as a side dish, I had some grass carp in the freezer that I’d already sliced and coated with cornstarch, so I decided to use the leftovers as the base for another meal.

I stir-fried the grass carp separately first to set the cornstarch coating and give the fish a little colour, then gently tossed it through the reheated cauliflower and remaining sauce.

It’s less of a recipe from scratch and more of an example of how I like to use leftovers: keep the good part of the original dish, add what’s missing, and turn it into another meal instead of simply reheating it.

Leftover Cauliflower & Grass Carp Stir-Fry

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Servings 2 people
Course Whole Meal
Cuisine Chinese Inspired

Ingredients

  • 300 –400 g leftover Chinese stir-fried cauliflower and remaining sauce
  • 250 g grass carp sliced
  • 1½ tsp cornstarch if the fish isn’t already coated
  • 1 tbsp neutral cooking oil
  • 1 –2 tbsp water or chicken stock as needed
  • Light soy sauce or salt only if needed
  • White pepper optional

Method

  1. Prepare the fish
  2. Thaw the grass carp completely. If it has already been coated with cornstarch, leave the coating intact. Otherwise, lightly coat the fish with about 1½ tsp cornstarch.
  3. Heat the wok
  4. Heat a wok or frying pan over medium-high to high heat. Add the oil.
  5. Stir-fry the grass carp
  6. Add the fish in a single layer. Leave it undisturbed for about 1–2 minutes so the cornstarch coating can set.
  7. Turn gently
  8. Flip the pieces and cook for another 1–2 minutes, until lightly coloured and almost cooked through. Avoid tossing too aggressively because the fish can break apart. Remove and set aside.
  9. Reheat the leftovers
  10. Add the leftover cauliflower and all of its remaining sauce to the same wok. Add 1–2 tbsp water or stock if the sauce has become thick in the fridge.
  11. Bring everything up to temperature
  12. Stir-fry until the vegetables and sauce are thoroughly reheated and the sauce is simmering.
  13. Return the fish
  14. Add the grass carp back to the wok. Gently fold it through the cauliflower rather than vigorously stir-frying.
  15. Finish
  16. Cook for another 30–60 seconds, or until the fish is just cooked through and coated in the original sauce.
  17. Taste before seasoning
  18. The takeaway sauce may already provide enough seasoning. Only add a small splash of light soy sauce, salt or white pepper if it actually needs it.

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About the Author

Gary
Creacipes started as a place to keep track of the recipes I actually want to cook again. These days, I rarely follow recipes exactly. Between cooking at home, experimenting with ingredients and running POP UP Dumpling Bar, I’ve learned to cook more by feel and adjust things to suit my own taste. If something turns out well, this is where I write it down.

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