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Deep-Fried Fish With Vegetables |
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Serves: 6
Print this Recipe
4 to 6 dried black mushrooms
1/2 cup bamboo shoots
1/4 cup water chestnuts
1 cup Chinese cabbage
2 slices fresh ginger root
2 tablespoons sherry
1 tablespoon water
1 teaspoon soy sauce
1/4 teaspoon pepper
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon soy sauce
1/4 cup water
1/2 head lettuce
1 fish (2 pounds)
Oil for deep-frying
2 tablespoons oil
1/2 teaspoon salt
1/2 cup Stock, Chicken or favorite stock
Chinese parsley
1. Soak dried mushrooms.
2. Shred bamboo shoots, water chestnuts, Chinese cabbage and soaked mushrooms.
3. Mince ginger root; then combine with sherry, water, soy sauce and pepper.
4. Blend cornstarch, sugar, remaining soy sauce and water to a paste.
5. Shred lettuce and arrange on a serving platter.
6. Heat oil. (Use enough to cover fish completely.) Add fish and deep-fry until done, 8 to 15 minutes, depending on size. (Allow about 1 minute on each side over high heat, about 4 minutes on each side over medium heat, and about 1 minute on each side over high heat again.) Drain on paper toweling. Keep warm.
7. Heat remaining oil. Add salt, then shredded vegetables. Stir-fry 2 minutes.
8. Add ginger-sherry mixture and stir-fry 1 minute more.
9. Add stock and bring to a boil. Cook, covered, 2 to 3 minutes over medium heat.
10. Stir in cornstarch paste to thicken. Place fish on lettuce bed. Pour thickened sauce over and serve, garnished with parsley.
VARIATIONS:
* For the water chestnuts, substitute 12 lily buds (soaked). In step 4, use dark or heavy soy sauce and add 2 teaspoons sherry. In step 7, add to reheated oil, after the salt, 1/8 pound lean pork, shredded. Stir-fry 1 minute until meat changes color; then add vegetables and stir-fry. Continue with step 8.
* In step 7, add with the vegetables 1/2 cup roast pork, shredded.
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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