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Spicy Fish with Yam Bean
Fish and Seafood
|Spicy Fish with Yam Bean|
1 pound boneless skinless flat fish fillets
1 egg white
1 Tablespoon ginger juice
1 Tablespoon cornstarch
1 cup corn oil
1 clove garlic, minced coarsely
12 Sichuan peppercorns
4 dried chili peppers, seeded and crushed coarsely
1 small yam bean, peeled and cut into thin strips
1 Tablespoon thin soy sauce
1 Tablespoon rice wine
1 Tablespoon Swatow wine vinegar
1 scallion, cut into one-inch pieces
2 Tablespoons coarsely chopped olive pits or almonds
1. Cut fish into one-inch by two-inch thin slices.
2. Mix egg white, ginger juice and cornstarch and marinate the fish in this mixture for twenty minutes. Heat wok, add oil then deep fry half of the fish at a time for three minutes. Repeat for the second batch. Do not overcook. When removing the fish from the oil, separate the pieces on paper towels so that they cool quickly. Discard all but one tablespoon of oil from the wok.
3. Heat remaining tablespoon of oil and add garlic, peppercorns, and yam bean and fry for one minute, then add soy sauce and rice wine and the fish and fry another minute until the fish is heated. Stir in the scallion pieces, stir and serve immediately garnished with the olive pits or almonds.