Read 5249803 times
Connect me to:
Fish Fillets in Hot and Sour Sauce
Fish and Seafood
|Fish Fillets in Hot and Sour Sauce|
1½ pounds of skinless cod or bass fish fillets
1 teaspoon coarse salt
3/4 cup cornstarch
1½ cup vegetable oil
5 slices fresh ginger, slivered
3 cloves fresh garlic, peeled and slivered
3 Tablespoons chili paste with garlic
1 carrot, peeled, cut in sticks, and boiled for three minutes
½ onion, diced
2 Tablespoons vegetable oil
½ cup sugar
½ cup red vinegar
2 Tablespoons mix of dark and thin soy sauce
3 Tablespoons Chinese rice wine
3 Tablespoons cornstarch in same amount of cold water
1. Cut fish into two-inch pieces, then dip them in the egg
then the cornstarch, and refrigerate covered for one hour.
2. Heat wok or fry-pan, add the oil, and fry the fillets until
golden on both sides, then drain on paper towels, and
remove all but two tablespoons of the oil.
3. Reheat the oil, and stir-fry the garlic and the ginger for
one or two minutes, then add the chili sauce, carrot and
onion pieces and stir-fry for one minute before adding
the sugar and vinegar and the soy sauces and wine, and
stir this once or twice.
4. Mix cornstarch and water, turn heat to high, and stir it
until thickened, then serve in a pre-heated bowl.