Ingredients

Fish

1 whole fish (2 to 3 pounds), such as sea bass or rock cod, cleaned and scaled (908 g to 1362g)

2 tablespoons dry sherry (30 ml)

1 teaspoon salt (5 ml)

2 eggs, lightly beaten

Cornstarch for coating

Sauce

½ cup water (125 ml)

¼ cup rice vinegar (60 ml)

¼ cup sugar (60 ml)

3 tablespoons ketchup (45 ml)

1 tablespoon dry sherry (15 ml)

1 tablespoon soy sauce (15 ml)

½ teaspoon chili oil (2 ml)

1-1/2 tbsp. cornstarch mixed with 3 tablespoons water (22 ml)

Assembly

Vegetable oil for pan-frying

1 clove garlic, minced

1 tablespoon of 1-1/2-inch slivers fresh ginger

1 carrot, cut into 1-1/2-inch slivers

1/2 green bell pepper, seeded and cut into 1-1/2-inch slivers

½ cup 1-1/2-inch slivers bamboo shoots

2 green onions (including tops), cut into 1-1/2-inch slivers

2 tablespoons chicken broth

Directions

Fish

1. On each side of fish, make 3 or 4 diagonal slashes about 1 -inch apart, cutting down to the bone each time. Rub fish with sherry and salt; set aside.

2. Dip fish into eggs, then coat with cornstarch, shaking off excess. Let stand for 2 to 3 minutes.

3. Place wide, nonstick frying pan over high heat until hot. Add oil. Place fish into pan and cook, turning once until cooked through, about 6 minutes per side. Transfer to a heat-proof serving platter and keep warm in a 200 degree F. oven.

Sauce

1. Combine all sauce ingredients except cornstarch solution in a medium-size saucepan. Bring sauce to a boil over medium-high heat, stirring constantly. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Set aside.

2. Remove all but 2 tablespoons oil from pan. Add garlic and ginger; cook, stirring, until fragrant. Add carrot, bell pepper, bamboo shoots, green onions, and broth; stir-fry for about 1-1/2 minutes or until vegetables are crisp-tender. Set aside.

3. Remove from heat; add stir-fried vegetables and stir to coat. Pour vegetables and sauce over fish; serve hot.

Assembly

See more: Chinese, Chinese New Year, Dinner, Fish, Fry, Main

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