Spicy stir fried fish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dried mushrooms | |
| 2 | cups | Peanut oil |
| 1 | pounds | Whitefish fillets |
| 2 | tablespoons | Tomato sauce |
| 2 | tablespoons | Red pepper flakes |
| ¼ | cup | Bamboo shoots -- drained and |
| Chopped | ||
| 1 | tablespoon | Rice wine |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Green onions -- chopped |
Directions
Soak mushrooms for 10 minutes in warm water, drain, and chop. Heat oil in a wok. When it is very hot, add fish and fry until lightly browned. Remove to warm dish and pour off all but 2 tablespoons of oil. Add tomato sauce, pepper, bamboo shoots, and mushrooms. Cook, stirring for 3-4 minutes, until mushrooms soften. Add wine, sugar, salt, and soy sauce and stir mixture for 30 seconds. Return fish to pan and turn it over in the sauce. Dissolve conrstarch in 1 tablespoon water and add to wok. Stir gently just until sauce thickens. Pour onto serving dish and garnish with onions.
Recipe By : Elizabeth Powell File