Red Envelope Fish

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Mild-flavored firm white fish fillets - 3/4" thick
		= (such as red snapper, halibut or sea bas
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Egg - lightly beaten
		Flour - for dry-coating
		Vegetable oil - for deep-frying
		Slivered green onion - for garnish
		Sauce
1/2 cup	55g / 1.9oz	Slivered Chinese sweet mixed pickles or
		Sweet gherkins - drained
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	Red wine vinegar
2 tablespoons	30ml	Ketchup
1 1/2 tablespoons	22ml	Soy sauce
3/4 teaspoon	3.8ml	Hot pepper sauce
1 tablespoon	15ml	Cornstarch - mixed with
2 tablespoons	30ml	Water

Recipe Instructions

Combine sauce ingredients in a small saucepan. Place over medium-high heat and cook, stirring, until sauce boils and thickens slightly. Keep warm while preparing fish.

Cutting only 1/2-inch deep into fish, score fillets lengthwise at 1-inch intervals. Then score fish crosswise at 1-inch intervals. Lightly sprinkle fish with salt and pepper. Place egg and flour in separate shallow bowls. Dip fish in egg, drain briefly, then dredge with flour, shaking off excess. Set aside.

Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat, bring oil to 375 degrees. Slowly dip fish fillets into hot oil and cook, turning occasionally, for 3 minutes or until golden brown. Lift out and drain on paper towels.

Transfer to a platter. Pour warm sauce over fish. Garnish with green onion.

This recipe yields 4 servings.

Source:
Yan Can Do It at - http://starbulletin.com/97/02/05/features/story1.html

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.