Crispy Fish With Sauce
Crispy Fish with Sauce
4 large Chinese dried black mushrooms
1 tablespoon peeled, minced FRESH ginger
2 tpss minced garlic
1/3 cup thinly sliced carrots
1/3 cup thinly sliced bamboo shoots
1/3 cup snow peas, cut in half lengthwise
1 tablespoon rice wine
2 cups chicken broth
1/3 cup oyster sauce
3/4 tps salt
1 tps granulated sugar
1/3 cup soy sauce
2 tpss rice vinegar
3 Tbspcornstarch mixed with 3 Tbspwater
2 Tbsppeanut oil
1 tps sesame oil
Shake of white pepper
Firm fish filets
Soak the dried mushrooms in water to cover, & set aside
Mince ginger & garlic & put into a small dish
Cut carrots, bamboo shoots, & snow peas & combine in a small bowl
Combine rice wine, chicken broth, oyster sauce, salt, sugar, soy sauce, & vinegar in a small bowl
Combine cornstarch with water in a small dish
Remove dried mushrooms from bowl & squeeze out excess liquid
They should be fully hydrated, if not, let them soak longer
Trim & discard stems
Cut into 1/2-inch wide strips & place in dish with carrots
Heat wok over high heat for 2 to 3 min
Add vegetable oil & heat 30 seconds
Move the wok around so the oil coats the sides
Add ginger mixture & stir 15 seconds
Add vegetables & stir quickly
Add chicken broth mixture & simmer briefly then add cornstarch
Bring to a boil
Add sesame oil, a little white pepper (black can be substituted) & pour over hot fried fish
Cut fish filets into serving sizes
Soak in salt water for 30 min
Drain & rinse
Pat dry
Dip in beaten egg & coat well with cornstarch
Fry in hot oil to cover until golden brown
Remove with a slotted spoon
Drain briefly & transfer to serving platter
Ladle sauce over fish
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