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Fish with Pickled Greens I
Fish and Seafood
|Fish with Pickled Greens I|
1 egg white
1/4 teaspoon salt
2 Tablespoons cornstarch
1/2 pound boneless and skinless carp, sliced thinly
1 cup oil
2 ounces pickled mustard greens, cut into one-inch by two-inch strips, then rinsed in warm water, and drained well
1/4 cup pickled or plain bamboo shoots, cut very thin
2 Tablespoons Chinese rice wine
1/2 cup chicken broth
1 Tablespoon lard or rendered chicken fat
1/2 teaspoon zao pepper or any pepper flakes or a half-teaspoon home-made chili paste
1. Mix egg white, salt, and cornstarch, and gently mix with the slices of carp. Drain and discard excess coating, should there be any.
2. Heat oil, then deep fry the fish slices, when golden remove from the oil and drain on paper towels. Reserve one tablespoon of the oil, and save the rest for another use.
3. Heat the reserved oil, add the mustard greens and stir-fry for one minute, then add the bamboo shoots and cook another half minute before adding the wine, chicken broth, and the lard. When hot (about half minute, add the fish, stir carefully so as not breaking the fish in pieces, then serve sprinkling the fish with the flakes of hot pepper.