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Deep-Fried Fish Squares, Szechwan Style |
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Serves: 6
Print this Recipe
2 dried black mushrooms
2 tablespoons bamboo shoots
1/2 fresh red chili pepper
1 stalk scallions
2 or 3 slices fresh ginger root
1/4 cup lean pork
1 pound fish fillets
1/2 teaspoon salt and dash pepper
1 egg
3 tablespoons sherry
5 tablespoons flour
4 tablespoons oil, divided
1 teaspoon vinegar
3 tablespoons soy sauce
1/2 teaspoon chili powder
1 tablespoon sherry
1 teaspoon soy sauce
1 cup Stock, Chicken or favorite stock
12 teaspoons hot red pepper oil
2 tablespoons sherry
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1. Soak dried mushrooms.
2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and soaked mushrooms. Mince or grind the pork.
3. Cut fish fillets in 2-inch squares. Season with salt and pepper. Dredge lightly in flour.
4. Beat egg; then blend in sherry and remaining flour to make a batter. Dip fish squares in batter to coat.
5. Meanwhile heat oil for deep-frying. Add fish, a few pieces at a time, and deep-fry until light golden (about 2 minutes). Drain on paper toweling.
6. Heat 2 tablespoons oil. Add minced vegetables and stir-fry 2 minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from pan.
7. Heat remaining 2 tablespoons oil. Add minced pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add ground chili pepper and the second quantity of sherry; stir-fry another 2 minutes. Stir in remaining soy sauce.
8. Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir to heat through. Add fish and simmer, uncovered, 3 to 5 minutes.
9. Blend cornstarch and 2 tablespoons cold water to a paste; then stir in to thicken. Stir in sugar and serve.
NOTE: Use the fillets of thick fish, such as bass, halibut or pike.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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