Deep-fried fish squares szechwan style
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dried black mushrooms | |
| 2 | tablespoons | Bamboo shoots |
| ½ | Fresh red chili pepper | |
| 1 | Scallion stalk | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| ¼ | cup | Lean pork |
| 1 | pounds | Fish fillets |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| Flour | ||
| 1 | Egg | |
| 3 | tablespoons | Sherry |
| 5 | tablespoons | Flour |
| Oil for deep-frying | ||
| 2 | tablespoons | Oil |
| 1 | teaspoon | Vinegar |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Ground chili pepper |
| 1 | tablespoon | Sherry |
| 1 | teaspoon | Soy sauce |
| 1 | cup | Stock |
| ½ | teaspoon | Hot pepper oil (see recipe) |
| 2 | tablespoons | Sherry |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
| 1½ | teaspoon | 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.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .