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Deep Fried Fish Squares Szechwan Style
Ingredients
- 2 x Dry black mushrooms
- 2 Tbsp. Bamboo shoots
- 1/2 x Fresh red chili pepper
- 1 x Scallion stalk
- 2 x Or possibly
- 3 slc Fresh ginger root
- 1/4 c. Lean pork
- 1 lb Fish fillets
- 1/2 tsp Salt
- 1 dsh Pepper Flour
- 1 x Egg
- 3 Tbsp. Sherry
- 5 Tbsp. Flour Oil for deep-frying
- 2 Tbsp. Oil
- 1 tsp Vinegar
- 3 Tbsp. Soy sauce
- 2 Tbsp. Oil
- 1/2 tsp Grnd chili pepper
- 1 Tbsp. Sherry
- 1 tsp Soy sauce
- 1 c. Stock
- 1/2 tsp Warm pepper oil (see recipe)
- 2 Tbsp. Sherry
- 1 Tbsp. Cornstarch
- 2 Tbsp. Water
- 1 1/2 tsp Sugar
Directions
- 1. Soak dry mushrooms.
- 2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and soaked mushrooms. Mince or possibly 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. Add in fish, a few pcs at a time, and deep-fry till light golden brown (about 2 min). Drain on paper toweling.
- 6. Heat the second quantity of oil. Add in chopped vegetables and stir-fry 2 min. Stir in vinegar and soy sauce to heat; then remove vegetables from pan.
- 7. Heat remaining oil. Add in chopped pork and stir-fry till it loses its pinkness (1 to 2 min). Add in grnd chili pepper and the second quantity of sherry; stir-fry another 2 min. Stir in remaining soy sauce.
- 8. Return vegetables. Add in stock, warm pepper oil and remaining sherry. Stir to heat through. Add in fish and simmer, uncovered, 3 to 5 min.
- 9. Blend cornstarch and cool 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 possibly pike.
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