Side Pannel
Deep-Fried Fish Squares Szechwan Style
Deep-Fried Fish Squares Szechwan Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 2 Dried black mushrooms
- 2 tb Bamboo shoots
- 1/2 Fresh red chili pepper
- 1 Scallion stalk
- 2 Or
- 3 sl Fresh ginger root
- 1/4 c Lean pork
- 1 lb Fish fillets
- 1/2 ts Salt
- 1 ds Pepper
- Flour
- 1 Egg
- 3 tb Sherry
- 5 tb Flour
- Oil for deep-frying
- 2 tb Oil
- 1 ts Vinegar
- 3 tb Soy sauce
- 2 tb Oil
- 1/2 ts Ground chili pepper
- 1 tb Sherry
- 1 ts Soy sauce
- 1 c Stock
- 1/2 ts Hot pepper oil (see recipe)
- 2 tb Sherry
- 1 tb Cornstarch
- 2 tb Water
- 1 1/2 ts Sugar
Directions
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. Add fish, a few pieces at a time, and deep-fry until
light golden (about 2 minutes). Drain on paper toweling.
6. Heat the second quantity of 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 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 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.
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. Add fish, a few pieces at a time, and deep-fry until
light golden (about 2 minutes). Drain on paper toweling.
6. Heat the second quantity of 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 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 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.
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