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Spring Volume: 2018 Issue: 26(1) pages: 1 to 2
|Zhejiang Sweet and Sour Fish Tails|
4 fish tails
1 Tablespoon rice wine
1 egg yolk
dash of white pepper
3 Tablespoons cornstarch
1 cup corn oil
1/2 cup onion, pelled and cut into wedges
1/2 cup black mushrooms, soaked and their stems removed
1/2 cup green pepper, seeded with pith removed, cut into wedges
2 Tablespoons sugar
2 Tablespoons Zhejiang Chinese black vinegar
2 Tablespoons hoisin or any mashed bean sauce
2 Tablespoons cornstarch mixed with 4 Tablespoons cool water
1. Dry fish pieces and set aside.
2. Mix rice wine, egg yolk, and white pepper and set fish pieces in it and see that all sides are coated well.
3. Heat oil. Coat the fish with the three tablespoons of cornstarch, and deep fry until lightly browned, then remove from the oil and drain on paper towels for one minute then put fish on a preheated platter. Set oil aside in a small bowl, and clean the wok.
4. Take two tablespoons of the oil and put it into the clean wok and heat it, then fry the onion, mushroom and pepper pieces for one minute. Then add the sugar, vinegar, hoisin sauce, and cornstarch mixture. Bring to the boil, and pour this over the fish and serve.