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Sichuan Crispy Spicy Fish

Fish and Seafood

Sichuan Crispy Spicy Fish
4 fish tails
3 Tablespoons water chestnut flour
1 cup corn oil
2 or 3 whole dried hot peppers
3 cloves garlic, chopped
6 Tablespoons minced scallions
3 Tablespoons minced fresh ginger
1/4 cup small black mushrooms, soaked, stems removed, and cut in half
1/4 cup canned bamboo shoots, rinsed and sliced thinly
2 Tablespoons cornstarch mixed with 4 Tablespoons cool water
1. Coat the dry fish tales with the water chestnut flour.
2. Heat oil and deep fry the fish until lightly browned, then remove, drain, and reserve the oil. Put fish on a heated platter or shallow bowl.
3. Put two tablespoons of the reserved oil in a wok and fry the hot peppers, garlic, scallions, and fresh ginger for one minute. You can discard the hot peppers if you do not like things to piquant. Then add the mushrooms and bamboo shoots and fry for another two minutes. Next, add the cornstarch mixture and bring to the boil and simmer until it boils and thickens. Pour this over the fish tails and serve.

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