Side Pannel
Szechuan-Style Sliced Fish
Szechuan-Style Sliced Fish
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Chinese, Fish
Ingredients List
- 1 lb Fresh red snapper
- -OR- grouper
- 1 ts Cornstarch
- 1 Egg white
- 1 ts Peanut oil
- 1 oz Tree ears
- 1 lg Red bell pepper
- 2 oz Snow peas
- 2 oz Water chestnuts
- 1 Inch peeled ginger root
- 1 Scallion
- 1 ts Minced garlic
- 2 tb Soy sauce
- 1/2 c Chicken broth
- 1/2 tb Sugar
- 1/2 tb Vinegar
- 1 tb Cornstarch
- 1 tb Sherry
- 2 c Peanut oil; for frying
Directions
Slice the fish into pieces 1/3 in. thick and 2 in. square. Combine the fish
with the cornstarch, egg white, and 1 tsp. peanut oil, and let stand for 20
minutes. Cover the tree ears with warm water and let stand for 20 minutes.
Core and seed the red pepper and cut it into 1 in. squares. Snap the snow
peas. Rinse the water chestnuts. Cut the ginger into thin slivers, the
scallion, into thin slices, and finely chop the garlic. Combine the
ingredients for the sauce. Heat the oil in a wok or frying pan ~- it should
be very hot before adding the fish. Add the fish, piece by piece, and cook
for 1 minute. Transfer the fish with a slotted spoon to a strainer over a
bowl to catch the oil. Discard all but 1/4 cup oil from wok and heat it
again. Add the ginger, scallion, and garlic, and stir-fry over high heat
for 10 seconds. Add the pepper, water chestnuts, and pea pods, and stir-fry
for 1 minute. Add the tree ear and fish. Thoroughly mix the sauce and add
it to the wok. Cook the fish, stirring gently, for 1 minute, or until the
sauce thickens.
This recipe calls for a slippery black fungus called tree ears in North
America, cloud ears in China, and jelly mushrooms in Thailand. Tree ears
have very little flavor and are chiefly prized for their slippery, crisp
consistency. Available dried at Oriental markets, tree ears will keep
indefinately. They need only be soaked in warm water for 20 minutes before
using.
Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: CHRISTINE LEE'S
Comments: THUNDERBIRD MOTEL, COLLINS AVE, Comments: MIAMI BEVERAGE: TEA
with the cornstarch, egg white, and 1 tsp. peanut oil, and let stand for 20
minutes. Cover the tree ears with warm water and let stand for 20 minutes.
Core and seed the red pepper and cut it into 1 in. squares. Snap the snow
peas. Rinse the water chestnuts. Cut the ginger into thin slivers, the
scallion, into thin slices, and finely chop the garlic. Combine the
ingredients for the sauce. Heat the oil in a wok or frying pan ~- it should
be very hot before adding the fish. Add the fish, piece by piece, and cook
for 1 minute. Transfer the fish with a slotted spoon to a strainer over a
bowl to catch the oil. Discard all but 1/4 cup oil from wok and heat it
again. Add the ginger, scallion, and garlic, and stir-fry over high heat
for 10 seconds. Add the pepper, water chestnuts, and pea pods, and stir-fry
for 1 minute. Add the tree ear and fish. Thoroughly mix the sauce and add
it to the wok. Cook the fish, stirring gently, for 1 minute, or until the
sauce thickens.
This recipe calls for a slippery black fungus called tree ears in North
America, cloud ears in China, and jelly mushrooms in Thailand. Tree ears
have very little flavor and are chiefly prized for their slippery, crisp
consistency. Available dried at Oriental markets, tree ears will keep
indefinately. They need only be soaked in warm water for 20 minutes before
using.
Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: CHRISTINE LEE'S
Comments: THUNDERBIRD MOTEL, COLLINS AVE, Comments: MIAMI BEVERAGE: TEA
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
